Salt and Olive Oil Pita Chips
Our DIY pita chips require just a few minutes of work for a big payoff.
Why This Recipe Works
Store-bought pita chips are fine, but the homemade version is even better, and surprisingly easy. First, we separate each 8-inch pita into its two component layers. We season the split rounds with olive oil and salt before stacking them and cutting them into wedges—much easier than seasoning each individual chip. They’re perfectly cooked after only about 15 minutes in the oven, and luckily, we found that flipping the chips was unnecessary—they bake up evenly crisp and flavorful as is.
© 2018 America's Test Kitchen. All rights reserved.