PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES | TOTAL TIME: 25 MINUTES | SERVINGS: 8 | AUTHOR: MAUREEN ABOOD
These pita chips are crunchy, salty, toasty, and the right accompaniment to any dip you may consider!
INGREDIENTS
2 10-inch skinny pitas or three smaller, thicker pitas
3 tablespons impartial oil, reminiscent of safflower or canola
positive sea salt, to style
INSTRUCTIONS
1. Preheat the oven to 375 levels. Line a sheet pan with parchment paper.
2. Open the pitas and pull the halves aside alongside the seams. Utilizing kitchen shears, reduce the pita into 1-inch strips. Lower the strips into 2-inch items.
3. Toss the bread in a big bowl with the oil and a couple of teaspoon of positive sea salt. Style and add extra for those who like.
4. Unfold the items of bread out on the ready sheet pan and bake them till they’re gentle golden brown, stirring just a few instances and rotating the pan, about 10 minutes for skinny pita and as much as quarter-hour for thicker pita.
