Saturday, August 21, 2010

homemade pita chips

I made some ww pita bread that turned out rather poorly. I was making this for a party we were attending so pita chips were a possibility anyways but after I saw the pitas they were a must (= For one, I used my bread machine for the dough (which is probably more trouble than it's worth anyways with pita bread) and was not happy with how sticky the dough was after it had already risen (because I was not hand kneading it to know that it needed more flour!). So, I ended up adding more flour which, combined with not following rising times well, turned out a less than beautiful product. Thankfully I have this sweet cookbook and a useful recipe:


4 8-inch whole wheat (or regular) pita breads, cut into wedges

1/4 c olive oil

1 tsp salt

1. Using a kitchen shears, cut around the outside of each pita bread to separate it into two rounds*. Brush the rough (inside) side of each pita with oil and sprinkle with salt. Stack up all the pita rounds and cut the stack into six pieces. (Sixths)

2. Adjust the oven rack to the upper-middle and lower-middle position and heat oven to 350. Spread pita triangles smooth-side down over 2 rimmed baking sheets.

3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove baking sheets from oven and cool the chips before serving.

*I didn't have to cut many of them because most of my pita bread was very flat to begin with.

I thought they were delicious!

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