2
pitas
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unsalted butter
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honey (preferably one that spreads easily and is not too runny)
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sea salt
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Preheat the oven to 350°F. Line a cookie tray with parchment paper or aluminum foil.
Ask the hotline about this step!Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.
Ask the hotline about this step!Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.
Ask the hotline about this step!Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).
Ask the hotline about this step!Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then enjoy!
Ask the hotline about this step!I just made the pita chips. Its simple and excellent flavor. Thanks for a great idea.
Wow! Everyone - thanks for all the nice comments! tmmurphy - I will definitely try the lemon juice next time!
Infinitely easy and crowd pleasing. A must-have for any dinner party.
I am watching the Puppy Bowl with my cats enjoying these chips. Excellent recipe!
I am sitting in my family room watching the puppy bowl enjoying these chips. Love the recipe! Go Saints!
Just made these for my in-laws. They were great. And even better when we finished the baked chips with a few drops of lemon juice.
I made these to go with my cheese ball, it was a fantastic combo! http://www.food52.com/recipes/2085_honey_rosemary_and_pear_cheese_ball
I rarely buy any bread products anymore, but kept thinking about your recipe. I finally bought some pita bread over the weekend and made these amazing little crips tonight with our dinner. They were just wonderful!! Some of the best recipes are the simplest where each flavor gets to sing its song so audibly. Loved it!
It's me again, all I can say is WOW. My mind is racing with other combinations...say smoked paprika or garam marsala, instead of thyme and rosemary
mariaraynal linked to this on http://fresheats.blogspot.com and I've been thinking of them ever since. My first batch are in the oven. I don't know if I can wait another 11 minutes...
Comment, part two: I served these pita chips to family and friends this weekend to rave reviews. They are now part of the entertaining repertoire.
Smart thinking to combine the butter and honey. I tried these the other night and am still dreaming about them. Who knew pita chips could be so delicious?
I tried these last night and it was a big hit. I melted the butter with the honey so I only had to brush them once and I cut the rosemary small so they don't stick between your teeth. Either way, they are delicious!
I made these last night and they are amazing. Thanks for the recipe!
Could these be made a couple of days ahead, or will they become stale? Thanks!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I made these to go with drbabs' artichoke dip. After attempting to spread some not very soft butter on the first pita slice, I decided an easier way to go was to melt the butter and honey together in the microwave, then brush the melted mixture onto the pita. It worked great! The salty-sweet chips worked really well with the artichoke dip. Thanks for another great recipe!