These garlic and sea salt pita chips are a happy result of my pita bread experiment. After baking a batch of pita bread for this Mediterranean pizza, I had several pitas left over. I posted a photo of some of the ugliest misshapen versions of the pitas on Instagram, and my nephew suggested pita chips.
Oh yeah. The best part of these chips? They are so crunchy savory good. The worst part of these chips? I couldn't stop eating them. Fortunately, my son dropped by and took them off of my hands. I was kind of out of control.
Garlic and Sea Salt Pita Chips Recipe
4 pita breads, split in half so that you have eight rounds
1/2 C olive oil
3 to 4 garlic cloves, minced
1/2 tsp freshly ground black pepper
Coarse sea salt or Kosher salt to taste
- Combine the olive oil, garlic, and pepper and allow it to sit for about 30 minutes.
- Preheat the oven to 375 degrees F.
- Brush the pita rounds on both sides with the infused olive oil and then cut the breads into eight triangles with a pizza cutter or a sharp knife.
- Arranged the triangles on a baking sheet and sprinkle them lightly with your fingers with the salt.
- Bake for 10 minutes and then flip them over with a spatula.
- Bake until crispy, about another 10 to 20 minutes, depending on their thickness.
- Cool the chips on paper towels. Once they are cooled, place them in an air tight container. If you can resist them.