made some of these tonight using whole wheat pitas, also used kosher salt which i think made them extremly tasty.....keep an eye on them though cause they can get crispy pretty quick...the trick is to get them crispy, but still a little chewy.....mine were especially good dipped into hummus.....mmm.... Cut each pita into two thin rounds and then into chips so they will bake more evenly. Brush the chips with oil and then make sure to start the chips smooth-side down on the baking sheet so they won't stick. Makes 48 chips, enough to accompany 2 cups dip 4 (8-inch) pita breads, split and cut into 6 wedges 1/4 cup olive oil 1 teaspoon salt Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Brush each chip lightly with oil and sprinkle with salt. Bake the chips until lightly browned, about 6 minutes. Flip the chips so their smooth side is up. Continue to bake until the chips are fully toasted, about 6 minutes longer. Cool the chips before serving. the recipe comes from america's test kitchen, a show on pbs which i happen to love very much......
I love that show too! They have such amazing ideas and tips on there. Anyway, thanks for the recipe. I'm gonna try it tonight.
