Breads and Pizza
Sesame Pita Chips
The flat hearth-baked bread we know as pita has been a staple in Middle Eastern, Mediterranean, and Balkan food cultures for millennia. Not only is it great for sandwiches, but when cut into wedges and re-baked, it’s sturdy enough to carry payloads of hummus, tzatziki, or bean dip without breakage.
Sesame Pita Chips
Recipe Notes
- Total Time: 15 minutes
- Yield: Makes 24 chips
- Equipment: A baking sheet and basting brush
Ingredients
- 4 pita breads (each 6 inches)
- Extra-virgin olive oil
- 2 tablespoons sesame seeds
Recipe Steps
Step 1: Preheat the oven to 350°F.
Step 2: Lightly brush each pita on both sides with olive oil. Using a chef’s knife, cut each pita into 6 wedges. Sprinkle the wedges with sesame seeds, tossing to coat both sides.
Step 3: Arrange the pita wedges in a single layer on a rimmed baking sheet. Bake until crisp and lightly browned, 6 to 10 minutes. Let cool on the baking sheet to room temperature; the chips will crisp up. Store leftovers in a reseal-able plastic bag for up to 2 days.
Recipe Tips
For an Asian twist, brush the pita with toasted sesame oil and sprinkle with black sesame seeds.
Try these dips to go with your pita chips:
Asian Hummus
Grilled Eggplant Dip
Fire-Roasted Red Pepper Dip
Grilled Onion Dip
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