{"id":1037,"date":"2015-10-20T11:51:36","date_gmt":"2015-10-20T16:51:36","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=1037"},"modified":"2018-03-22T21:59:41","modified_gmt":"2018-03-23T02:59:41","slug":"atk-buttermilk-ranch-pita-chips","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=1037","title":{"rendered":"ATK Buttermilk-Ranch Pita Chips *"},"content":{"rendered":"

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ABOVE: Use pita pockets for easiest cutting. \u00a0I 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.<\/p>\n

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(ABOVE: Alternate wedges in order to fit maximum number of chips on the pan).<\/p>\n

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(ABOVE: The brand I buy for buttermilk powder).<\/p>\n

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I just subscribed to the three website deal on Americastestkitchen.com, that includes access to Cook’s Country website and Cook’s Illustrated. \u00a0So, 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. \u00a0I saw this recipe on the Cook’s Country website and had to try it immediately! \u00a0Everyone that has tasted it has ranted and raved about it.<\/p>\n

Buttermilk powder is in the baking aisle at your larger, well-equipped stores. \u00a0It 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.<\/p>\n

****I had just run out of dried dill, it had lost all flavor and I threw it out. \u00a0So I went with dried parsley and it was fantastic!<\/p>\n

Note: Use good quality extra-virgin olive oil here as this recipe uses a bit of it and it’s a major component!<\/p>\n

Note #2: You can use regular or whole-wheat pita bread here.<\/p>\n

Serves 8<\/p>\n

INGREDIENTS:<\/p>\n