At the March Madness party I briefly posted about yesterday, I used up the rest of the pita pockets that were leftover from a past baby shower I hosted and made these pita chips. I've never made pita chips before, but I've made tortilla chips, so I used the same concept. I was very pleased with how these turned out. I like them just as much as buying them from Trader Joe's!
There was also some leftover hummus and grape tomatoes, so I roasted the tomatoes and stirred them in with the roasted garlic hummus to serve with the pita chips. Talk about using up leftovers and being resourceful! On top of that, the next night I hung out with a couple of girlfriends for movie night, so I brought the leftover pita chips and we used them to dig into some delicious (store bought) artichoke dip! 🙂
You can use flatbread to make pita chips, too, but they'll need to bake a little longer since they're thicker. Just keep your eye on them and flip them as needed. I also used wheat pita pockets, so that's another delicious option.
Pita Chips
pita pockets
vegetable spray (use either olive oil or butter flavored)
kosher salt
Preheat oven to 400˚. Peel pita pockets in half so they are no longer pockets. (You will probably have one thicker side and one thinner side.) Spray each side with a light coating of oil. Cut into eight triangle wedges and place in a single layer on a large baking sheet. (Bake the thicker wedges together and the thinner ones in a separate batch as they may have different baking times.) Sprinkle with salt and bake for 5-7 minutes or until golden brown and crispy, flipping as necessary. Watch them carefully as they can tend to brown quickly!
