Flavored Pita Chips

By lorik

Use whole-wheat pita bread, if you like. You can also substitute vegetable oil for the olive oil.

Ingredients

• Salt and Olive Oil:
• 4 (8-inch) pita breads
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• Buttermilk Ranch:
• 4 (8-inch) pita breads
• 1 tablespoon buttermilk powder
• 2 teaspoons dried dill
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup extra-virgin olive oil
• Chili-Spiced:
• 4 (8-inch) pita breads
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• Pinch cayenne pepper
• 1/2 cup extra-virgin olive oil
• Cinnamon-Sugar:
• 4 (8-inch) pita breads
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• Rosemary-Parmesan:
• 4 (8-inch) pita breads
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 2 tablespoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil

Details

Adapted from cookscountry.com

Preparation

Step 1

Salt and olive oil:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds.

2. Working with 1 round at a time, brush cut side generously with oil and sprinkle with salt. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.

Buttermilk ranch:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Combine buttermilk powder, dill, salt, garlic powder, and onion powder in bowl.

2. Working with 1 round at a time, brush cut side generously with oil and sprinkle with spice mixture. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.

Chili-spiced:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Combine chili powder, salt, garlic powder, and cayenne in bowl.

2. Working with 1 round at a time, brush cut side generously with oil and sprinkle with spice mixture. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.

Cinnamon-sugar:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Combine sugar, cinnamon, and salt in bowl.

2. Working with 1 round at a time, brush cut side generously with melted butter and sprinkle with spice mixture. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.

Rosemary-parmesan:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Combine Parmesan, rosemary, and salt in bowl.

2. Working with 1 round at a time, brush cut side generously with oil and sprinkle with Parmesan mixture. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.