Pita chips are the perfect dip vessel: Crunchy and buttery, they have enough structure to stand up to even a super-cheesy spinach-artichoke dip without breaking. Plus, they're done in less than 30 minutes. So there's no reason you can't make a batch for your next party.
Recipe from the Tasting Table Test Kitchen
Yield: 30 pita chips
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
5 (14 ounces) pitas, each cut into 6 wedges
¼ cup olive oil
½ teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 375°. In a large bowl, toss together the pita wedges, olive oil and smoked paprika to coat. Season with salt and pepper, then spread the wedges out in single layers on 2 baking sheets.
2. Bake until golden and crisp, 20 to 25 minutes. Let cool completely before serving.
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