Whether you’re making it to make chips or you’re just eating the pita bread with hummus, this is a recipe you’ll be wanting to make again and again.
Alright guys. We’re a week away from the Super Bowl.
I am a huge snack lover. So if you invite me over for a football game and you promise me beer and some snacks, then I will become a fan of whatever the hell you want. And I will definitely make you some of these bad boys.
These chips are made completely from scratch, but you can also use the chip recipe below with store-bought pita bread. There is nothing like fresh, warm, soft bread to get your salivary glands pumpin’, and I’ve devoured several dozen pitas this week alone.
They’re also lots of fun to make. Watching bread quickly puff up like a balloon is probably the most exciting thing you’ll ever see happen in your oven. Not all pitas will puff up, but that’s perfectly fine. It’ll all end up in someone’s mouth anyway.
I have a pizza stone, which gave me perfect pitas after warming up in a 450F oven for half an hour. A cast iron skillet would be a good alternative, either in the oven or on the stove. Failing that, your next best bet would be a regular sheet pan that’s been in the oven while it preheats.
The recipe below yields roughly four sheet trays worth of pita chips. In true Yin and Yolk fashion, I offer a recipe for making half of these sweet and the other half savory. Make these for the Super Bowl and they’ll steal all the attention.Print
Leili is a Boston-based food writer and recipe developer who shares all of her kitchen adventures on her food blog, Yin and Yolk. She loves cooking up healthy comfort food dishes but also has a passion for pastries, and strives to create recipes that are both delicious and wholesome. When she's not experimenting in the kitchen, she can be found perusing the local farmer's market, jogging through the city, or trying out new places to eat.