Her recipe used mascarpone and chives, neither of which I had at the time so I improvised and used cream cheese and green onions. It was easy to make and I was surprised at how good it tasted. I like to make this for snacking or as an appetizer and it’s a big hit!
I have since started using chives more often, especially since they are now in my herb garden. So I changed the recipe to back to using chives, however feel free to substitute green onions which can be found for pretty cheap at the grocery store. I just bought a small bunch for fifty cents to use in another recipe I plan to make soon.
Tips about pita chips:
- The first thing to keep in mind when making pita chips is that they do not take long to become overly browned or even burnt so keep a close eye on them. Also, don’t make the same mistake as me and try to speed up the cooking by putting them under the broiler. I tried this recently and even though I only left it in for a few minutes the pita became a blackened mess, and was inedible…So bad that it was smoking when I took it out of the oven.
- When brushing on olive oil I have found that putting the oil in a bowl and using a pastry brush to lightly coat the pitas works best. Too much oil either makes the chips soggy or easily burn. I don’t have a special container and when pouring straight from the bottle I tend to dump too much. If you are comfortable with just pouring a little over the top and brushing the oil to coat, go for it.
- When cutting the pitas into wedges I prefer to separate each piece into two. I found that this not only helps make more chips but it gets each one crisp instead of only being crisp on one side.
- Pita chips also go great with other dips such as hummus. I love to make up a batch of these chips to have with some hummus, bell pepper and carrots for a light lunch.
What is your favorite appetizer or snack?
Do you have a favorite cooking show?