If you like it, save it!
Save and organize all of the stuff you love in one place.Got it
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it
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
- 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
- Preheat the oven to 400°F.
- In a small bowl mix the balsamic vinegar with water. In another small bowl, mix the olive oil with rosemary.
- Cut each pita in half crosswise. Cut each half into 5-6 wedges.
- Place the wedges on a baking sheet, cut side up. Brush each slice with vinegar, and then with olive oil. Sprinkle generously with salt.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Recipe with Vinegar