I bought some pita chips in hopes of getting the kids to eat them with hummus and the “use by” date is tomorrow so I figured we’d better eat them before they grew fuzz. I spent part of yesterday going through Real Simple magazines from the past 15 or so months to tear out all the recipes I want to try and came across this one for pita chips:
1/4 cup olive oil
1/2 cup parmesan cheese
1 tsp dried oregano
(I didn’t have any oregano so I left that out and used sea salt instead of kosher)
Heat oven to 400 degrees. Split pitas horizontally to make 8 rounds. Brush the insides of the pitas with the oil. (The original recipe says to cut the rounds into wedges now but I cut mine after I had all the toppings on.) Sprinkle with parmesan, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until golden brown and crisp, 10-12 minutes. (Again, I differ from the recipe because I baked 7 minutes, just until the edges were getting brown.) These chips can be stored at room temperature in an airtight container for up to 1 week.
About 5 minutes into cooking these my 3 year old came running into the kitchen to see what smelled so good. They made a nice snack before we headed to Monkey Joe’s 🙂