Like chips with salsa, sun dried tomato hummus requires warm pita chips. These pita chips are delicious and can satisfy a crowd. Best of all, they are easy to make and ready in a flash.
Rosemary Pita Chips
PREP TIME: 5 minutes
COOK TIME:10 minutes
YIELD: 48 pita chips
WHAT TO GRAB:
6 whole pitas
3 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
2 sprigs of rosemary
2 garlic cloves, left whole
HOW YOU DO IT:
1. Preheat the oven to 400 degrees.
2. Cut each pita into eight triangles. Remove the rosemary leaves from the two sprigs, and dice the leaves. In a medium bowl, combine the pita triangles with the oil, salt, pepper, rosemary, and garlic. Mix well.
3. Spread the pita triangles evenly on a baking sheet covered with foil. Bake for about 7 minutes. If you want, you can turn the triangles over and bake for another 2 minutes. Discard the garlic. Serve warm with homemade hummus!
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