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Basic Tortilla Chips
Baked Tortilla Chips
Baked Pita Chips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ras el hanout or seasoning of your choice
- 3 (5-inch) pitas, sliced into 8 wedges each
- 1 tablespoon olive oil
In the realm of snacking, it’s universally known that some dips require a sturdier scooping device. Enter the pita chip. These crunchy, thick chips can stand up to any dip, from hummus to hot crab to roasted eggplant, without buckling.
Special equipment: You’ll need a pastry brush to make these chips.
What to buy: Ras el hanout is a North African spice blend with sweet and floral notes and can be found at Middle Eastern grocers. Or you can make your own.
Game plan: These pita chips can be seasoned with just about any spice blend or dried herb like thyme, herbes de Provence, or even Old Bay. For a sweet twist, use 1/8 teaspoon ground cinnamon and swap out the salt for some granulated sugar instead.
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Combine the salt and ras el hanout in a small bowl; set aside.
- 3Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
- 4Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack until completely cooled. Store in an airtight container for up to 5 days.