They are better than store bought pita chips because you can control your seasoning level and you know what it is them.
Rosemary Garlic Pita Chips
6-8 Pita Pockets (sliced into desired size)
Generous drizzle of Olive Oil (or preferred oil)
2 Sprigs Fresh Rosemary (stems removed)
2-4 Cloves Fresh Garlic (crushed)
Salt and Pepper To Taste
In a large bowl drizzle pita pieces with oil and sprinkle with garlic and spices. Toss to ensure mixture is well coated. I like to use my hands to do this as it is the best kitchen tool I have. Distribute pita into one even layer on a cookie sheet (use parchment paper for easy clean up) and bake for 15-20 minutes or until golden brown and crisp all throughout. Serve warm or allow to cool and store in airtight container for up to 5 days. Pairs well with hummus and red wine.
Chef note: If you want to be adventurous and have the time try making your own pita pockets using the following recipe:
To keep the recipe vegan, for my purposes, I substituted the honey with raw blue agave syrup and used powdered soy milk in place of the powdered milk. I also use this recipe to make English Muffins. It is so versatile. Enjoy!!