February 08, 2018
Snacks, Dairy, Vegetables,
Garlic, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Picnic, Potluck, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"Recipe source: Bon Appetit (February 2010)"
In a saucepan over medium heat melt the butter with the garlic and salt.
Using a small sharp knife, cut each pita bread horizontally along outside edges, gently separating each pita bread with hands into 2 flat discs.
Preheat broiler. Place 4 pita halves, insides up, in a single layer on a rimmed baking sheet. Brush pita halves with melted butter mixture. Broil until pita halves are toasted and golden brown, watching carefully to prevent burning. Repeat with remaining pita halves and butter mixture. Cool completely. Break pita halves into 2-3 inch pieces. Place pita chips in serving bowl.
****pita chips can be made 8 hours ahead; cover and let stand at room temperature.
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I was trying to think of what I wanted to go with a shrimp dip I made for lunch and this fit the ticket. They were crunchy and tasted great, adding flavor to the dip as well. Great to use with so many things!
I made a southwest dip that needed a sturdy chip for dipping so I thought this would be the perfect time to make these. They were delicious! Crispy and crunchy, and held up well with the juice from the veggies in the dip. Delicious and easy to prepare, they only take minutes to make!
Quick, easy and delicious recipe, I just used white pita bread though would have preferred wholemeal but could not get it and used some garlic butter that I had left over from another time and scaled back for 1 pita bread and enjoyed with a hearty soup as they added crunch factor, thank you ellie, made for Billboard Recipe Tag game.