Herbed Flatbread Chips
These homemade crackers have enough personality to stand on their own but they also go well with a roasted garlic and white bean dip or an olive spread.
Pitas vary in thickness; some have sides that are twice as thick as others. If this is the case, remove thin chips from the pan with a metal spatula as they are done, leaving the thicker ones to cook longer.
In many locations, green onions are known as scallions.
These chips can be stored in an airtight container for up to 1 week.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party
Recipe Courseappetizer, snack
Dietary Considerationegg-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, herby, savory
Type of Dishflatbreads
- 6 (each about 1 oz/30 g) whole wheat pitas
- ¼ (50 ml) cup olive oil
- 2 tbsp (25 ml) minced green onion (white and light green parts only)
- 1 tbsp (15 ml) chopped fresh basil leaves (or 1 tsp/5ml dried)
- ¼ (1 ml) tsp fine sea salt
- ¼ tsp (1 ml) freshly ground black pepper
- Large rimmed baking sheet, ungreased
Preheat oven to 375°F (190°C).
Cut pitas into quarters. Separate the top and bottom pieces. Place on baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt and pepper.
2. Bake in preheated oven for 8 to 12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing (see Notes).
Variation: Use 1 tsp (5 ml) garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in this recipe.
2005 Maxine Effenson Chuck and Beth Gurney