The honey is extremely essential. Even if you are making a mouthwatering pita chip, that bit of sweetness gives the chip a tasty edge, balancing out salted spices and matching acid and/or umami in your dip, without distracting or clashing with any of it. Honeyed pita chips have never ever fulfilled a dip or spices they didnt like– garlic salt, herbs, newly ground pepper– all do wonderfully on a honeyed pita chip.
To make them, just peel the layers of your pita bread apart, then cut them into triangles. Brush each the textured side of each triangle with melted butter, then brush each one with the thinnest layer of honey you can manage. Season with flakey salt, garlic salt, fresh pepper, or any other herbs or spices you prefer, then bake at 375 ℉ until they are a deep golden brown on the edges. Eliminate from the oven and let them cool to harden, then serve with your favorite dip or spread.
There are 2 essential actions one should take to make outstanding pita chips. Next, you have to brush the textured side with some sort of oil or butter (I use salted butter), then brush them once more with a very thin layer of honey– something I saw on Food52 years earlier, then forgot about till this weekend, when I was confronted with a couple of leftover pita.
Even if you are making a savory pita chip, that little bit of sweetness gives the chip a delicious edge, balancing out salted seasonings and matching acid and/or umami in your dip, without clashing or distracting with any of it. Honeyed pita chips have never ever met a dip or seasoning they didnt like– garlic salt, herbs, freshly ground pepper– all do incredibly on a honeyed pita chip.
G/O Media may get a commission.
My preferred Lebanese dining establishment (Nicholas) constantly sends out a giant pita for the table, which is served on its extremely own pedestal. This is unfortunate, because that pita is best when its fresh, but its just kind of unfortunate, due to the fact that remaining pita implies pita chips, and I have gotten truly great at making pita chips.
Photo: Alp Aksoy (Shutterstock).
This is unfortunate, since that pita is best when its fresh, but its just kind of sad, since remaining pita suggests pita chips, and I have actually gotten truly good at making pita chips.
