ABOVE: Use pita pockets for easiest cutting. I have made this recipe twice and using the pita pockets was infinitely easier to cut and resulted in uniform thickness chips versus cutting a non-pita pocket myself.
(ABOVE: Alternate wedges in order to fit maximum number of chips on the pan).
(ABOVE: The brand I buy for buttermilk powder).
I just subscribed to the three website deal on Americastestkitchen.com, that includes access to Cook’s Country website and Cook’s Illustrated. So, you may be seeing a lot of these recipes from now on, since they are such a trusted source I will be making many of them. I saw this recipe on the Cook’s Country website and had to try it immediately! Everyone that has tasted it has ranted and raved about it.
Buttermilk powder is in the baking aisle at your larger, well-equipped stores. It was maybe $5-6 and I had just bought it a month before this recipe came along for those instances where you need 1 cup of buttermilk and don’t want to buy a $4 container and have the rest go to waste.
****I had just run out of dried dill, it had lost all flavor and I threw it out. So I went with dried parsley and it was fantastic!
Note: Use good quality extra-virgin olive oil here as this recipe uses a bit of it and it’s a major component!
Note #2: You can use regular or whole-wheat pita bread here.
- Four 8″ pita breads (if you want to make life easy, but the pocket style!)
- 1 T. buttermilk powder (see photo above)
- 2 tsp. dried dill****
- 1 tsp. kosher salt
- 1/4 tsp. garlic powder (not salt)
- 1/4 tsp. onion powder (not salt)
- 1/2 cup extra-virgin olive oil
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F.
- Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds.
- Combine buttermilk powder, dill (or parsley), salt, garlic powder, and onion powder in bowl.
- Working with 1 round at a time, brush cut side generously with olive oil and sprinkle with spice mixture.
- Stack round on top of one another, cut side up, as you go.
- Using chef’s knives, cut pita stack into 8 wedges.
- Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. (See my photo for alternating pita chips on baking sheet to get maximum number of chips on each sheet).
- Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking.
- Let cool slightly before serving. (They are best served slightly warm, but are great at any temperature!)