By Victoria Hart Glavin of Tiny New York Kitchen
These pita chips are super easy to make. Serve them with hummus, salsa or avocado dip. They’re much better for you than potato chip and everyone will be impressed that you made them yourself.
8 Pita Rounds (6 Inches Each)
4 Tablespoons Olive Oil
1/4 Teaspoon Chili Powder
1 Teaspoon Fine Grain Salt
Preheat your oven to 350 degrees. Cut each pita round into 6 wedges. In small-size bowl combine olive oil and chili powder. Brush both sides of pita wedges with olive oil mixture. Sprinkle with salt.
Place on parchment paper lined large-size baking sheet. Place in oven for 20 minutes until chips are golden brown and crispy. Remove from oven and transfer to serving platter along with your favorite dip.
Makes 48 pita chips.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.