Lawrence.com

Finished pita chips. by shenning

On Sunday, I imagine chances are you dipped a chip into something, be it salsa, bean dip, melted cheese or even hummus. The Super Bowl is one of those times when it's nearly impossible not to put out some sort of dip and dipper combination.

My house is no exception. But, as you may have noticed, I like to make things myself (if possible). I've made some homemade tortilla chips before, but for the Super Bowl, we were in a hummus-y sort of mood. So, we bought a pack of pita bread and decided to try to make our own pita chips while watching the Giants beat the Patriots.

The results, as you can see from the pic above, look pretty much exactly like the kind you can buy pre-made in bags at the store. I'm not necessarily sure if they're cheaper to make at home, but it does feel nice to be able to control the amount of oil and salt used to ensure these chips are as healthy as possible.

Bonus: They were super easy!

Homemade Pita Chips

2 pita pockets (I used Jerusalem Cafe and Bakery's)

Olive oil

Sea Salt

Garlic powder

Cumin (optional)

Preheat oven to 350 degrees. Cut each pita in half. Next, carefully tease apart each pita pocket with a serrated knife.

Pita bread from Jerusalem Cafe and Bakery by shenning

Slice into little wedge shapes. Place wedges on two cookie sheets lined with parchment paper. Brush the tops of each wedge with olive oil. Once all your wedges are oiled, sprinkle on salt, garlic powder and cumin (if using) to taste.

Pita chips on a parchment-lined baking sheet by shenning

Place in oven for 7 to 8 minutes (watch them carefully, they burn easily!). Remove and enjoy! Serves 2 to 4.

We served our pita chips with red lentils, roasted onions and basmati rice (and the requisite hummus). The dish was a bit bland, so the saltiness of the chips most definitely helped.

Red lentils with roasted onions and basmati rice by shenning

An unusual Super Bowl meal? Yeah, probably, but the chips are definitely a keeper through March Madness.