chips are my weakness.
potato chips. pita chips. tortilla chips – any little crisp delight covered in flavor, i literally cannot hold myself back from full-bag enjoyment in one sitting.
as i got older and started doing my own grocery shopping, there has been a very strict ‘no bags of chips’ policy. that is because if i were to get the bag home, it would last no more than 24 hours in my cupboard. i simply cannot be trusted!
here in wichita, there is a delightful local bakery {hi johns! you da pita bomb!} that delivers fresh, hot pitas to our local whole foods daily. i bought my first package of them back in april of ‘15, and it remains a staple in my grocery cart every week since then.
i usually make pit-zas {see what i did there!} or use them for our favorite chicken + tzatziki dinner but imagine my excitement when i found out i could beat my ‘no chips in the house’ system + make my own pita chips!
the process of making your own pita chips is so simple and i definitely did not invent this wheel! if anything, i am very late to homemade pita chip party.
but you guys. once you make homemade you will never go back. i promise you. i guarentee you. i trust in you!
the steps are simple – cut pitas into chip-like shape, cover the pitas in olive oil + a flavor combo that you crave, then bake the pitas for 12 minutes and voila!
slide the pita chips into a bowl, roll up the foil + eat them all without sharing enjoy!
there’s no cleanup and you are left with perfectly crisp chips ready for the dippin’!
speaking of dip, who else is a ranch junkie?
well, we sure are around my house! and this fun little flavor swap is a game changer…
with this recipe you blanket the CHIPS in the ranch flavor thus being able to dip them in hummus, french onion dip or even greek yogurt for a lower cal impact!
or you can simply enjoy the chips dip-less and as you snack away, you might blow your mind into thinking you’re doing both!
- 5 pitas
- 1 packet of buttermilk ranch seasoning {see notes below for an alternative!}
- olive oil
- preheat oven to 375º
- fit a rimmed baking sheet with foil. set aside.
- using scissors or a serrated bread knife, cut your pitas into ‘chip-sized’ wedges.
- lay the pita wedges onto the baking sheet, drizzle with the olive oil {enough to coat} and ranch seasoning. using your hands, stir the ingredients to coat the pitas with the seasonings.
- bake for 12-13 minutes until crisp and golden brown.
- remove from the oven + enjoy! seal in an airtight container for up to 1 week!
no ranch packet on hand? here is a homemade version that is even better than the packet!
ranch not your thing? you can blanket the pitas in any flavor you wish! here are a few ideas:
• garlic powder + hot paprika
this combo is perfect for dipping into cool dips like tzatziki!
• chili powder, lime zest + chipotle powder
this latin-infused combo is great for salsas!
• brown sugar, onion powder, smoked paprika + chili powder
this flavor combo gives a sweet bbq flavor!
• sea salt
you can never go wrong with a classic!
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