Lightly rub olive oil or spray with oil on one side of each wrap and sprinkle with salt. Slice your pitas in half, horizontally, to form 2 rounds. 0 %. But even if you can only get flour tortillas it should still work – the texture is rather like a cracker – crisp and crunchy and but still quite like a tortilla chip. Bake at 325 until crisp and lightly browned, approximately 10 minutes. Same with light frying. Slice your pita pockets into triangles and add them to a large container with a lid. Divide … Makes great cinnamon sugar chips for kids and desserts, too. Cut the pita rounds into triangles with a sharp knife. Read the How do I make Pita Chips that taste like Stacy's brand? Brush or spray baking sheet with oil. Add a good amount the filling down the center: souvlakia, thin slices of cooked chicken, pork, or beef, and sprinkle with powdered sumac. Brush each triangle with oil mixture. Place the pita in the microwave on a paper towel and microwave for 10 seconds so the cheese is nice and gooey. discussion from the Chowhound Home Cooking food community. Tips from our Bakers. Lesson learned, maybe I can’t multi-task as much as I think I can! How to Make Pita Chips. … Start by cutting the pita bread into 8 even pieces, kind of like you would cut a pizza. You’ll want to peel each piece apart into two layers, and spreading out on a microwave-safe plate. If you don’t have a bacon crisper you need to avoid direct contact with the chips and a flat plate – try scrunching up greaseproof paper as shown in the photo below, or if you do use a plate turn the chip over after 45 seconds. Recipes and photos created by Mr. WDC. *** Can substitute pita bread for pita chips or corn tortillas for corn chips. Start by stacking 3 tortilla chips and cut in half. Post was not sent - check your email addresses! Take the pita out of the microwave (use caution, it will be hot) and place on a plate. Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Use a rolling pin to roll the dough pieces into 5-inch circles. If you make these crisps, let me know how they worked out and which flavor combo you tried. Commercial tortilla chips are good, but they are nothing like real tortilla chips (and they’re very salty). If you don't have a pizza stone, put the pitas on an ungreased baking sheet, and put the baking sheet on your oven's bottom rack. Then toss continuously until as evenly browned as possible. Bake until golden, around 10 minutes. Flour a sturdy surface and knead the dough until it is smooth and elastic. We use a tupperware container like this, but something as simple as a ziplock bag will also work! Add two teaspoons of groundnut oil – or similar – and toss until all the chips are lightly coated. Step 2 – Brush the wrap with olive oil. Homemade Pita Chip Storage. After kneading, divide the dough into six pieces and knead each one for a minute on its own. (See my similar technique for making quesadillas.). Split the pita pockets in half to make single rounds of pita. Then stack together and cut in half again. Immediately put the chips onto scrunched up greaseproof paper or a rack to air and cool. Add two teaspoons of groundnut oil – or similar – and toss until all the chips are lightly coated. Make sure your homemade pita chips are completely cool before storing them, or they’ll lose that fabulous crunch. This provides two drying stages and an effective light frying in the microwave without drowning the tortillas in oil. If you want a quick fix for a more authentic tortilla chip then try this trick using widely available Mexican wraps from (UK) supermarkets. 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