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
thin pita breads (about 3 oz)
tablespoons aged balsamic vinegar
tablespoons extra virgin olive oil
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