Easy Homemade Pita Chips
Thanks to COVID, we do a lot of ordering of groceries. The problem is that they don't always bring me what I ordered. For example, I ordered soft taco shells and they substituted street taco shells. Which, in fairness, are soft and they are taco shells. But they were too small for anything I'd be using them for! So I decided to make some homemade pita chips out of them. It was such a great idea!
Homemade pita chips are cool because you can make them any way you want to - with cinnamon and sugar for a tasty treat or in this case, with salt and pepper for a more savory yet simple flavor.
Ingredients for Easy Homemade Pita Chips:
1 package of 8 street taco shells
salt
pepper
olive oil
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Directions:
Cut up the pita chips like you would cut a pizza. I cut 4 into each taco shell, but you can do more if you want thinner chips. You can use a regular utility knife for this, but I used my pizza cutter to make it go faster.
Side note: You can use a pizza cutter to cut all sorts of foods - sandwiches, French toast, pancakes, and lots of other bread-based things.
Anyway, once you've got the chips cut all nice, you'll want to lay them out flat on a baking sheet. Try not to overlap them if possible.
Brush the chips with olive oil and season them liberally with salt and pepper. Flip the chips over and repeat the process.
Pop the chips in the oven on the center rack for 10 minutes at 375 degrees. If you'd like them extra brown, leave them longer or put them under the broiler real quick.
Remove the chips from the oven and let cool.
Store in a dry container or a ziplock sandwich bag for up to 3 days. After that they will get stale.
Use the chips to scoop up all sorts of chip dips, including homemade roasted red pepper hummus!
Tools Needed:
baking sheet
pizza cutter
basting brush
Questions People Ask:
Well of course you could do that, and the recipe would be very similar. But I went with what I had on hand. This recipe works with any leftover tortilla you may have. I especially liked it with the street taco shells because it made for thicker chips.
I usually store mine in a ziplock bag, but you can store them in an airtight container (think glasslock) for up to 3 days. After that, they will get stale and not be as crispy.
This is the fun part! You can do cinnamon and sugar, garlic powder and parmesan, and any other herb and spice blend you can possibly think of!
You can dip them in homemade salsa, hummus, chip dip, cheese dip, and whatever else your heart desires. Try some delicious homemade shrimp dip for a real treat!
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