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
thin pita breads (about 3 oz)
aged balsamic vinegar
extra virgin olive oil
dry rosemary, crushed
Maldon salt, or coarse sea salt
In This Recipe
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.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.