This recipe has Thanksgiving appetizer written all over it!
1. They are so so easy to make.
2. You can make them a few days in advance.
3. Use the herbs you already have from brining your turkey (You might be looking for ways to use them up).
4. If you choose to buy a hummus or dip (no judgement) at least you have impressive homemade pita chips.
5. They’re cheap.
6. More space for dip on these guys. No broken little pieces like you usually find at the bottom of the bag.
- 4-5 pita breads (I used white but you could use wheat too)
- olive oil
- kosher salt
- fresh ground black pepper
- 1 tsp of each: chopped fresh thyme, rosemary and oregano
- Preheat oven to 350.
- Chop pita breads into 8 pieces and then split each piece in half where they crease at the edges.
- Line a large baking sheet with parchment paper and lay out pita pieces.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Turn pieces and repeat with oil and salt and pepper.
- Sprinkle with mixture of fresh herbs.
- Bake for 8-10 minutes until lightly brown.
- Turn pieces and return to oven for another 6-8 minutes or until desired color and crispiness is a achieved.
- Let cool on a layer of paper towels and store in an airtight container.