Baked Spicy Homemade Pita Chips from Scratch
Spicy Homemade Pita Chips from scratch - Made with fresh ginger, garlic, cilantro, red pepper flakes and turmeric, it is packed with flavor and is tasty enough to eat with or without hummus.
- 4 tablespoons vegetable oil
- 2 teaspoons finely minced ginger
- 2 teaspoons finely minced garlic
- 2 teaspoons finely minced cilantro
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon turmeric powder
- 3 pita bread rounds
Preheat oven to 350 degrees F.
Stir all ingredients ( except pita bread ) together in a bowl.
Cut each pit bread into 8 wedges, to get a total of 24 wedges.
Place wedges on a baking sheet, brush one side with the spicy ginger garlic oil. Turn them over and brush the other side as well, making sure to get all the ginger garlic mixture (I like to brush the bottom sides with the oil and then the top side with the oil along with all the minced ginger-garlic spice mixture, so that they will stick better to the pita bread and not fall off). (Use all the oil mixture to get the maximum flavor)
Bake for 16-18 minutes, until the pita chips are deep golden and crisp (don't let them get dark brown).
Place pan on a wire rack to cool completely. Serve with hummus. (Pita chips can be stored in a covered container at room temperature for up to 2 days)
Use plain or wheat pita bread.
Chops Ginger, Garlic and Cilantro fine – Larger pieces will not adhere to the pita chips when being baked and will fall off.
Don’t slit open the pita bread – I like to keep them with the pocket in the middle instead of separating the pita pocket which would create thinner chips and hence affect the baking time.
Make sure to use all the herb mixture on the pita chips <— Adds tons of flavor! Don’t leave anything behind.
Bake until deep golden but NOT DARK BROWN – Baking it darker in color might burn the garlic and we all know that burnt garlic is no good.
Let the chips cool completely before storing.