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These homemade Parmesan Garlic Pita Chips are delicious served warm from the oven with hummus or a variety of other party dips. So much better than the store bought variety!
Isn’t it weird how we go through food phases? Is it just me? I have a tendency to just out of the blue to start craving random things for several weeks in a row and then eventually I get over it and move on.
I’m currently in the midst of an intense craving for all things Mediterranean. Give me a plate of Grilled Greek Chicken Kabobs with Creamy Feta Dill Sauce, some of these Parmesan and Garlic Pita Chips and a side of hummus and I’m a happy girl.
To help quell my intense cravings, I decided to try a variation on my Toasted Pitas I did way back when this blog was just a baby.
I always have a big block of good quality Parmigiano-Reggiano from Costco in my fridge and this was an excellent use for it. I cut off about 2 ounces of the cheese and used my food processor to grind it down into a granular consistency and then mixed it with a little granulated garlic and some sea salt. After brushing pita rounds with olive oil, I sprinkled them with a bit of this mixture, sliced each pita into triangles and baked them until golden brown and crispy.
I really like the texture that resulted by using my food processor to grind the cheese instead of grating it. It was such an awesome technique for this recipe. I saw Ina Garten do something similar with a coating for chicken and had to try it here.
That Ina… don’t you just love her?
You can bake them a little longer for super crispy chips but I like to pull them out of the oven when they are still have a slight chewy bite to them and serve them warm.
They will crisp even further as they cool and stay well for days if stored in a zippered plastic storage bag.
Parmesan Garlic Pita Chips
- 1 (12 ounce) package white or wheat pita bread
- 2 ounces fresh Parmigiano-Reggiano cheese rind trimmed
- 1/2 teaspoon teaspooon granulated garlic
- 1/2 teaspoon sea salt
- 1/4 cup olive oil or as needed
- Preheat oven to 375 degrees F.
- Place the chunk of Parmigiano Reggiano in your food processer and process for 2 to 3 minutes until it is a fine, granulated consistency. Add granulated garlic and salt and process briefly to combine.
- Lightly brush both sides of pita rounds with olive oil. Sprinkle one side with the Parmesan garlic seasoning mixture. Use a pizza cutter or sharp knife to cut each round into 8 wedges. Place wedges on an ungreased, rimmed baking sheet and bake for 6 to 7 minutes, until golden brown.
- Remove from oven and allow to cool on baking sheet for about 5 minutes. Pita Chips will continue to crisp slightly after removed from the oven. Serve while still slightly warm.
- When completely cooled pita chips can be stored in an airtight container or zippered plastic storage bag.