Garlic Pita Bread Chips

Years ago, I remember my mom making pita bread chips to go with our supper. I've never had them since then, but I still remember really liking them. It occurred to me about a week ago that I could make some pita chips of my own, and so I began to assemble my ingredients.

I wanted to make my pita chips somewhat healthy, so I used whole wheat pita bread, and I got my garlic flavoring by infusing my extra virgin olive oil, instead of using garlic salt. You just need to grab two or three of these yummy pita chips and you'll have the perfect snack!

 

Put the extra virgin olive oil into a small pot, along with the parsley and salt. Turn your stovetop burner to a medium heat. Once you have crushed the cloves, take off the skins and drop them into the olive oil.

Leave the oil on the stovetop for about three to four minutes, or until the oil starts to simmer. Once the oil is bubbling, take it off the heat and let it sit for at least ten minutes before using it.

While you are waiting for your oil to infuse, take your pita bread and cut each round flatbread into eight pieces. You'll be making little triangles, and you should have thirty-two triangles when you're finished.

Lay them out on a parchment covered cooking sheet.

When your oil has sat for the appropriate amount of time, take a kitchen brush and lightly brush the pita bread on their tops.

Stick the pan in the oven for ten minutes, and then take it out and flip the pita bread. Brush the second side with oil, and put the pan back into the oven for another ten minutes.

 

 

Yields 8 servings

Ingredients:

Four whole wheat pita breads (or eight pita pockets)

3/4 C. extra virgin olive oil

4 garlic cloves

1 t. dried parsley

A pinch or two of salt

 

Preheat your oven to 350 degrees.

 

Put the extra virgin olive oil into a small pot, along with the parsley and salt. Turn your stovetop burner to a medium heat. Take your garlic cloves, leaving the skins on, and crush them. You can do this by pounding them once or twice firmly with the bottom of a pot or pan, or by using the flat of a large kitchen knife. Once you have crushed the cloves, take off the skins and drop them into the olive oil. Leave the oil on the stove top for about three to four minutes, or until the oils starts to simmer. Once the oil is bubbling, take it off the heat and let it sit for at least ten minutes before using it.

 

While you are waiting for your oil to infuse, take your pita bread and cut each round flatbread into eight pieces-in half, in quarters, and then into eighths. You'll be making little triangles, and you should have thirty-two triangles when you're finished. Lay them out on a parchment covered cooking sheet.

 

When your oil has sat for the appropriate amount of time, take a kitchen brush and lightly brush the pita bread on their tops. Stick the pan in the oven for ten minutes, and then take it out and flip the pita bread. Brush the second side with oil, and put the pan back into the oven for another ten minutes.

 

After your pita chips have cooled, arrange them nicely on a pretty plate and put the remaining olive oil into a little bowl for dipping. If you're going for a super healthy snack, I wouldn't recommend dipping your pita chips, but it sure adds a lot of flavor!