Hey, this is Josh. I don’t normally do much of the cooking, or at least anything creative as that’s certainly Kelly’s forté. But every once in a while there’s something that I’ve done before that she hasn’t, or that for whatever reason I’m a little better at preparing (like grilled cheese or any kind of rice). This weekend she mentioned making a dip (which will be coming later this week), and I immediately thought of pita chips. I’d made these in the past, and decided to try and make them without the help of a pre-made batch of seasoning.
This is something that goes together in a flash, goes just as well with a veggie dip as hummus, and could easily be adjusted spice-wise to go with more diverse options. I’m hoping that in the future I can bring you guys more items like this, and not always be just the guy behind the camera!
I’ll also try and add my own words in the comments of this post as much as possible, so if you have any questions about this recipe or anything else about the site or its photography, don’t hesitate to ask!
Add oregano, basil, onion, salt, and pepper to oil and mix well
Lightly brush wedges with oil mixture, being careful not to leave large pockets of oil
(optional) Lightly sprinkle wedges with parmesan
Bake for 4-6 minutes or until edges begin to brown
Let rest for a few minutes to allow chips to crisp up
Pat dry any excess oil and enjoy!
For a thicker, softer chip, skip step 3. For more precise seasoning, halve spices and set aside, coating the pita and sprinkling on afterwards to taste. For a lower fat option, replace oil entirely with light coating of cooking spray to ensure spices stick. Nutritional information wasn’t included for this as it will vary quite a bit both from the brand of pita and from the level of oil applied in each case.