Ingredients and Weight:
- Pita Bread (8 pockets) - 800 grams
- Canola Oil or Vegetable Oil - 1/4 cup
- Salt - 1 teaspoon
- Fine Sea Salt or Kosher Salt - for seasoning (optional)
Preparation Time:
15 minutes (excluding cooking time)
Cooking Time:
20-25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Take each pita bread pocket and gently pull it open into a flat oval shape. Be careful not to tear the bread.
- In a small bowl, combine the canola oil and salt. Mix well.
- Brush both sides of the pita bread with the oil mixture. Make sure to cover all areas of the bread.
- Place the pita bread on a baking sheet in a single layer. If using fine sea salt or kosher salt, sprinkle lightly over the breads before baking.
- Bake for 20-25 minutes or until the edges are golden brown and crispy. Remove from the oven and let cool completely before serving.
Nutritional Information:
(Please note that these are estimated values and may vary depending on the exact ingredients used.)
- Calories: Approx. 350 calories per serving (assuming 8 servings)
- Fat: 14g
- Carbohydrates: 46g
- Protein: 8g
Dish Characteristics:
- The pita chips are crispy on the outside and soft on the inside, giving a unique texture experience.
- The seasoning gives them a savory flavor that pairs well with various dips or as a snack on its own.
- Easy to prepare and customize with different seasoning options.
User Comments:
- "These pita chips were so crunchy and delicious! I loved how simple the recipe was." - John Doe, New York
- "I served these as a snack with hummus, and they were a hit! Everyone loved the combination." - Jane Smith, California
- "I added some garlic powder and chili flakes for a kick of flavor, turned out great!" - Michael Johnson, Texas
Special Precautions and Tips:
- Be careful not to over-oil the pita bread as it may become too greasy when baked.
- Make sure to use fresh pita bread for best results. Old or stale pita bread may not be as crispy when baked.
