Pita Chips are a cross between a chip and a cracker. They work equally well alongside a sandwich or with your favorite dip. Use any combination of oils and seasoning that you prefer to vary the flavor of these chips. These chips are best eaten within 2 days.
- Yield: 48 chips
- Four 5-inch (13 cm) Flatbreads
- 1½ tablespoons light olive oil
- ¼ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Cut each flatbread in half and gently score the centers to create 2 sides (as if you were making a pita pocket). Cut each half into 3 triangles, then separate the two sides of each triangle to create two chips. Each flatbread will yield 12 chips.
- Line a large baking sheet with parchment paper. Preheat the oven to 375°F (190°C).
- Place the chips on the baking sheet, without overlap. Brush each chip on both sides with oil.
- Mix the salt, cumin, and garlic powder together and sprinkle the mixture on top of the chips.
- Bake for 8 minutes. Remove any thinner chips that are already browned and crispy. Bake for 2 minutes longer and remove any crispy chips. If needed, bake the remaining chips for another 2 minutes.
- Let the chips cool before serving. Store them in an airtight container at room temperature for 2 days.