Salt and Vinegar Pita Chips

By • April 21, 2013 • 2 Comments



Author Notes: There is no chips like salt and vinegar, and there is no chips like oven baked pita chips, so when I found myself with a ton of pita bread leftovers from a Middle Eastern dinner, my mind naturally wondered in that direction. Especially when vinegar happens to be balsamic, and your pita gets a heavy sprinkle of Maldon crystals and dry rosemary.QueenSashy

Serves 3-4

  • 3 thin pita breads (about 3 oz)
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons water
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon dry rosemary, crushed
  • Maldon salt, or coarse sea salt
  1. Preheat the oven to 400°F.
  2. In a small bowl mix the balsamic vinegar with water. In another small bowl, mix the olive oil with rosemary.
  3. Cut each pita in half crosswise. Cut each half into 5-6 wedges.
  4. Place the wedges on a baking sheet, cut side up. Brush each slice with vinegar, and then with olive oil. Sprinkle generously with salt.
  5. Bake for about 12 minutes. The wedges should be golden brown around the edges, and most of the pieces should feel dry to the touch.
  6. Remove the pitas from the oven and leave them on the baking sheet for about 5 to 10 minutes. Remove the pitas from the baking sheet, let them cool completely and serve.
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over 1 year ago JanetFL

Love salt and vinegar chips - I am trying this!

Moi_1

over 1 year ago QueenSashy

Thanks!