I absolutely love appetizers and pita chips with hummus is one of my favorites. I used to serve hummus with store-bought pita chips until I tried making them and realized how much better they are. They are super easy to make and your guests will definitely appreciate the extra effort. This recipe uses store-bought pita bread so it is a great way to use up any extras you might have. And if you are super motivated, you can even make the pita bread from scratch (recipe to come). I like to cut the pitas in half lengthwise so it is more like a tortilla chip (and I can eat more for less calories, ha ha) but you could try leaving the pockets in. I also like the added flavor of dried oregano but plain sea salt is delicious too.
Homemade Pita Chips
4 pita bread pockets
Exta-virgin olive oil
Sea salt or kosher salt
Dried oregano or other dried herbs (optional)
Preheat the oven to 400°. Cut the pita bread pockets lengthwise (basically remove the pocket) using kitchen scissors or a sharp knife. Stack the pitas and cut into 8 wedges. Transfer the wedges to two baking sheets. Place the wedges in a single layer with the rough sides facing up. Lightly brush the rough sides with olive oil. Sprinkle with sea salt and herbs to taste. Bake for 7-10 minutes or until lightly golden and crisp.