Homemade Pita Chips

Ingredients

• 3-8" pocket style pitas (whole wheat or white; each cut into 12 wedges1.2)
• 1/4 cup (60mL) extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon preferred seasoning3
• flaky salt (to taste)

Instructions

1. 1

   Preheat the oven to 400ºF (204ºC). Arrange pita wedges on a baking sheet lined with parchment paper or a silicone baking mat (you may need 2 baking sheets, depending on the size of your wedges).

2. 2

   In a small prep bowl, combine the olive oil, garlic powder, and preferred seasoning. Mix together until thoroughly combined.

3. 3

   Using a pastry brush, brush each wedge with seasoned olive oil. Flip each wedge over and brush the other side. Sprinkle sea salt over all of the wedges.

4. 4

   Bake pita wedges for about 10 minutes until they are lightly browned. If you have separated your pita pockets and have thinner chips, start with 6-8 minutes and go from there. Use caution with the time as the chips will brown as they sit, so take them out of the oven just before they are your desired brownness. They will crisp up into "chip" texture as they cool. Store pita chips in an airtight container or large zip-top bag at room temperature up to 2 weeks. Enjoy with your favorite hummus or other dips.