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Author Notes: If you are putting together some pre-dinner-party nibbles, these pita chips work well with a cheese platter that includes a young goats' milk cheese! The honey and herbs pair well with the lemon-y, citrus-y tang you often find in a young goats' milk like Selles-sur-Cher or Valençay. Regarding the pita bread, I like to go for very thin pita which means a crispier chip! —machef
Food52 Review: We know what you're thinking: a pita chip is a pita chip, right? Wrong. Machef's recipe is neither fussy nor overwrought, but it stands out for a couple of reasons. First, the chips are spread with both butter and honey before they're baked, making them extra rich and ever-so-slightly sweet. Second (and here we took a cue from the photo), the chips are dusted generously with dried herbs, which takes them from merely aromatic to downright fragrant (even more so after a day or two). Machef's suggestion of pairing these with cheese is one we wholeheartedly endorse -- although they're just as addictive on their own. - A&M —The Editors
Serves 8 (depending on the size of your pita)
- 2 pitas
- unsalted butter
- honey (preferably one that spreads easily and is not too runny)
- sea salt
- dried thyme
- dried rosemary
- Preheat the oven to 350°F. Line a cookie tray with parchment paper or aluminum foil.
- Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.
- Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.
- Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).
- Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then enjoy!
- This recipe is a Wildcard Contest Winner!
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