Crispy herbed pita chips are amazing and so EASY to make. You’ll want to have these on hand for any dip or salsa. Make a double batch, they’ll go fast!
For the Derby Party this year, I wanted something other than a cracker to serve with Vidalia Onion Dip, so we tried making our own pita chips. Well, that is the end of store bought crackers in our house. Everyone loved them and they were perfect for the onion dip, nice and sturdy but also great all by themselves.
They are so easy to make and great with anything you would normally eat with a cracker, our favorite is to serve them with guacamole. Whole wheat day old pita works best, but any kind will do. I have tried it with fresh thyme and I think the dried is better. I found the recipe in an old DK Hors d’oeuvres cookbook and adapted from that recipe. I used sea salt and was pretty generous with it. Make a large batch as it won’t stay around very long.
Herbed Pita Chips
- 2 cloves garlic minced
- 6 tablespoons olive oil
- 2 teaspoons dried thyme
- 1½ teaspoon sea salt
- 1 teaspoon pepper
- 4 pita bread white/whole wheat
- Preheat oven to 350º.
- Cut pita into 5 strips with scissors. Snip end of each strip and separate to make 2 single layer strips. Place pita strips split side up in a single layer on baking sheets.
- Stir garlic into oil and brush pita chips. Sprinkle with thyme, salt and pepper.
- Bake until crisp and golden brown, 10 minutes. Cool.