Those Pita Chips People Keep Asking About...


In mid-April I was asked by two of my friends to cater their receptions for their art shows. For the second of two shows I made some pita chips that were seasoned in a Mediterranean and middle eastern spice. They were made to be a simple medium for the many dips, spreads, and tartlets that I had also crafted for the occasion. However, people that night asked about the pita chips. For that matter, some people still ask about them. The most common question being, "How do you make those?"


It's easy, trust me. Here's how:


Ingredients:
6 pocket pitas
1/4-3/8 cup olive oil (NOT extra virgin)
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoononion powder
1/8 teaspoon sage
1/2 teaspoon seasoned salt


Ok, so:
Preheat your oven to 350 degrees Fahrenheit. Cut the pitas in half. Then separate the pitas along the pocket, effectively creating 12 semicircles. Thoroughly mix the oil and spices in a bowl. Be sure that all of the spices are well incorporated. With a basting brush or kitchen brush, coat the smooth sides of the semi circles with the spiced oil. After coating the pitas well, cut each semicircle into three triangles. Arrange the pita triangles on a cookie sheet and bake for about 20 minutes, or until the pitas have a nice golden color. Let cool, enjoy. The should last about four days in a cool, dry place.
--Note: If you want to take another approach, replace the onion powder with thyme, the paprika with basil, and the seasoned salt with kosher sea salt.

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