Hello there, Kiley here!
These homemade pita chips are a great (and healthier!) alternative to traditional chips or junk food. Not only that, but you can customize them to fit your tastes and pita preferences :)
Personally, I love the Stacy's pita chips. However, now that these have entered life I don't have to buy those bags anymore. There is nothing better than coming home to a great snack that beats the store brands! Efrain prefers the sweet cinnamon-sugar chips by themselves, while I like the savory sea salt chips, especially as a carrier for great dips and toppings! This adapted recipe from King Arthur Flour should be on your list to make soon, you will love the results.
The pita chips are crunchy without being rock hard; the ones shown below are thicker than those you buy at a store and pack more punch per chip that way!
This is a recipe that requires a bit of time- make it easy and spread this out over two days, or do part in the morning and finish them later on. Bonus? This recipe makes delicious pitas as well so you can get double the goodies out of this!
Try these delicious pita chips with our homemade tabouli for an amazing and completely homemade snack that you can feel good about :)
Pita Chips
Dough:
1 3/4 cups whole wheat or all-purpose flour
1 1/2 cups unbleached bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
1 1/4 cups lukewarm water
2 tablespoons vegetable oil
Savory topping (enough for one entire batch of pita chips):
1/2 cup olive oil
1 tablespoon sea salt
Sweet topping (enough for one entire batch of pita chips):
1/2 cup (8 tablespoons) butter, melted
4 to 6 tablespoons cinnamon sugar
Directions
1) Mix and knead the dough ingredients together to make a soft, smooth dough.
2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.
3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don't have a pizza stone, see tips below.
4) Once the dough has risen, gently deflate it and divide the dough into 8 pieces.
5) Shape each into a ball, cover, and let rest for 10 minutes.
6) Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot pizza stone.
7) Bake for 4 minutes, until the pitas are puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.
8) Repeat this process with the remaining pieces of dough.
9) Once the pitas are cool, carefully cut each pita in half to make 16 thin rounds. Preheat the oven to 375°F, and prepare two baking sheets with parchment paper.
10) Brush rounds with oil or butter, and sprinkle with the topping of your choice, sweet or savory.
11) Cut each round into 8 wedges. Divide the wedges between the baking sheets.
12) Bake the chips for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.
13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.
Yield: 8 pitas, 128 chips.
*If you want to make half sweet and half savory, divide the topping ingredients in half and continue directions.
This recipe has been adapted from King Arthur Flour and the original recipe can be found here.
Posted on: 2/25/2014