Zesty Pita Chips
- 6 pieces (6 inches each) pita breads
- Olive oil, for spraying
- 2 teaspoons fresh lemon juice
- 1 tablespoons Italian seasoning
- 2 teaspoons smoked paprika
- 1-½ teaspoons garlic powder
- 2 tablespoons fresh thyme leaves, chopped
- ½ teaspoon coarse sea salt
- ¼ teaspoons ground black pepper
- Preheat oven to 325°F. Line two to three rimmed rectangular baking pans with parchment or baking paper. Set aside.
- Split each piece of pita into 2, making 2 rounds per pita. Cut each round into 6 to 8 wedges. Lightly spray with olive oil until just coated. Do not use too much oil. Set aside.
- Combine together lemon juice, Italian seasoning, paprika, garlic powder, thyme, salt and pepper. Place combined seasonings in a deep dish or pan. Add pita wedges and toss lightly until well coated.
- Spread over baking or parchment paper and bake for 10 to 12 minutes or until golden brown and crispy. Rotate pan(s) halfway through the process to ensure that all chips are baked through.
- Transfer chips on wire racks and allow to cool slightly. Serve warm.
- Instead of cutting pita into wedges, you can also cut them into 2x2-inch squares for a different effect. If pita were cut into squares, gently toss contents of pan before rotating and reduce cooking time to 8 to 10 minutes.
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