September 26, 2008, Newsletter Issue #223: Spicy Pita Chips
Tip of the Week
These homemade spicy pita chips are a wonderfully different dipper for just about any kind of dip.
This recipe is enough to serve 50 so adjust accordingly. They will keep for 1 week stored in an airtight container... if they last that long!
Spicy Pita Chips
40 whole pita bread
2 cups unsalted butter
4 Tablespoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
4 dashes salt
4 dashes pepper
In a medium bowl combine butter with seasonings, microwave on high for about 1 minute to melt. If you prefer you can melt the butter in a small pot.
Open each pita pocket to form two separate pieces, spread each slice completely with butter. Cut buttered halves into 6 pieces each; resulting in 12 triangular pieces per pita bread.
Spread pitas in single layer on baking sheet; bake at 300 degrees for 30 minutes or until crisp like croutons. Remove from oven and sprinkle with salt. Cool completely.
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