Baked Pita Chips

Do you like potlucks?

I do.  It gives me an opportunity to try out and share a new recipe, while also to see what other people like to share.

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

Now, there is always the concern that people keep their food refrigerated and sanitary when cooking and sharing — but that’s another slightly obsessive issue of mine.  Don’t worry, I’m not going to get on my soap box again.  Yet.

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

Well, Dustin recently had a family potluck picnik for his work and we all attended.  It was held at this cute retreat in Southeast Austin called Shady Springs Party Barn.

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

Other than the ridiculously large number of flies who decided to crash the potluck, the venue, company and food was great.  It’s always nice to meet Dustin’s coworkers and to get to know their families.

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

Plus, who doesn’t like a picnic under a big pecan tree and a free tractor train ride for the kids, right? (And, yes, Jordan totally loved it — to her mother’s terrified amazement!)

I decided to make Baked Pita Chips and Garlic Hummus for the potluck.  Given that several of Dustin’s coworkers already knew I was a personal chef and food blogger, I figured I couldn’t get away with buying cookies or fruit salad on the way would make something homemade and tasty.

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

The Pita Chips turned out great.  They were crispy, perfectly seasoned and light.  Only problem was they got a little stale in the Ziploc bag overnight before the potluck.  Arg!  So, be sure to NOT put the chips in a plastic bag to store, especially if they haven’t entirely cooled.  I’m not sure of the proper way to do it, but the plastic sealed bag was a poor choice. *Sniff*

Baked Pita Chips recipe and images by Lacey Baier, a sweet pea chef

Stay tuned for my Garlic Hummus recipe!

 

Baked Pita Chips

12 pita bread pockets (I used whole wheat pita pockets)
1/2 cup olive oil
1/2 tsp. kosher salt plus more for sprinkling
1/2 tsp. ground black pepper
1/4 tsp. garlic powder

Directions

Preheat oven to 400 degrees.

Break the pita pockets in half and cut each pocket half into 4 equal triangles/wedges (each whole pita pocket will make 8 triangles). Line 3-4 baking sheets with parchment paper. Place pita triangles on baking sheets, leaving space in between to allow for even baking.

In a small mixing bowl, combine olive oil, 1/2 tsp. kosher salt, ground black pepper and garlic powder. Brush each triangle top with olive oil mixture.

Bake for 5-7 minutes, until lightly golden brown and crispy. Take care not to let the chips burn on the bottom. Remove from oven and lightly sprinkle with kosher salt, if desired. Allow to cool on baking sheet.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

2 comments… add one

  1. Molly July 1, 2012, 2:23 pm

    I am not sure if this will work with pita chips but anytime my mother-in-law baked cookies or rolls and stored them in Ziploc bags she would put a slice of bread in the bag with them. Everything stayed fresh except the slice of bread.

    Reply
  2. Rasha December 6, 2012, 10:37 pm

    I have always seen pita chips stored in paper bags…..perhaps that is a solution to keeping them crisp? I would imagine that the plastic bag forms some sort of condensation that will make the chips gather in moistness, but the paper bag “breathes” and allows the air to circulate so that the bag doesn’t “sweat”. Maybe try that idea out. :)

    Reply

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