Herbed Flatbread Chips
Editor's Note: The next time you feel like snacking on Herbed Flatbread Chips, make your own instead of making a trip to the grocery store! This recipe for flatbread chips is easy to make, with the chips ready to eat without about 20 minutes. Notes on cooking these flatbread chips, as well as details on a variation of this recipe, are found below the recipe's instructions. Are you looking for dip suggestions? Then you'll want to take a look at this recipe for Hummus with Roasted Red Peppers, which is also by the same authors.
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.
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party
Recipe CourseAppetizer, Snack
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 degrees F (190 degrees 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.
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 below).
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.
* 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.
2005 Maxine Effenson Chuck and Beth Gurney