Rosemary garlic pita chips crispy yet not brittle. The rosemary and garlic lend a really delicious savory flavor to the chips making them perfect for ANY dip or hummus that you want to pair it with.
Seasoned and baked pita chips – perfect for dippin’!
Buttery Garlic Rosemary Pita Chips
If you love hummus like my mom does, you know that not any dipping chip will do. Tortilla chips might do in a pinch, but the proper dipping vessel to get that amazing dip to your mouth is one made from Pita Bread.
What Exactly Is Pita Bread?
Pita bread is a yeast levened flatbread popular in the Mediterranean and middle east. It’s usually circular in shape and puffs up like a ball while it’s baking, but then deflates to lie flat again. As a result of this way of baking, there is a natural split inside the bread that forms pockets – perfect for stuffing! If you were interested in making pita bread from scratch, check out the recipe over at Spicesnflavors for her pita bread recipe!
While I love pita bread on it’s own, I wanted to take it another step and make my own seasoned homemade pita bread chips! Making these herbed garlic pita chips couldn’t be more simple.
Pita Chips Ingredients
Pita bread – of course. Get the freshest ones you can find (or make your own). That way you’ll magnify that flavor and tastiness even more!
Butter – I used salted butter. You can use unsalted if you prefer, but I find that bit of salt in the butter really helps in adding to the flavor of these rosemary garlic pita chips.
Rosemary – With these chips, I used a rosemary powder. I prefer it with these chips because I feel it spread the herby flavor around a bit better than using fresh rosemary. But if that’s what you have on hand, it will be totally fine.
Garlic – Okokok, so while I like garlic, I don’t LOVE garlic. I used a small amount of minced garlic, but if you are a garlic lover, feel free to add as much as you’d like.
Parsley – Using dried parlsy helps add to that herby flavor.
How to Make These Seasoned Garlic Rosemary Chips
- Make the seasoning butter
- Spread it over the entire surface of the pita
- Cut the pita in pizza slice shapes
- Place them on your baking sheet and broil
- Flip them half way through to toast the other side.
So you see that these homemade pita chips are crazy simple to make. I hope you try them because while regular pita bread is great for dipping, these baked pita chips take the dip to a whole new level!
Storing Freshly made Pita Chips
When it comes to storing these chips, I prefer to use a large container that has a lid, or even an old bread bag will work well. Counter top storing is fine for a day or two, but if you plan on keeping them longer in the fridge, I’d say a week or two would be the most.
I think the texture would be affected the longer you keep them in the fridge because the chance that a humid atmospher would make them a bit soft.
If you even have any leftover to freeze, keep them only up to a month in an air tight container.
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What can I use these Herbed Pita Chips with?
You could also use them in place of ANY cracker. So serving them with soups like this Slow Cooker Cream of Mushroom soup or this Hearty Beef and Rice Soup would be excellent. Also, consider serving them alongside chili’s or even as a side for some sandwiches or quiches!
- 1 C Sugar
- 4 Large Lemons, zested and juiced
- 1/2c Butter, unsalted, softened
- 4 Large Eggs
- 1 Large Egg Yolks
- 3/4 C Fresh Squeezed Lemon Juice (from above lemons, see notes)
1. Cream together the sugar, butter, and lemon zest until well combined and creamy.
2. Slowly, beat in one egg at a time (including the last egg yolk).
3. Add the lemon juice and incorporate until it's smooth.
4. Transfer to a pot and slowly begin to heat the mixture over medium heat. Bring to a simmer, constantly stirring so it doesn't scorch on the bottom.
5. Within 10 - 15 minutes or so, the curd should start to thicken and become the consistency of pudding.
6. Remove off the heat. You can leave it as is, but I like to strain the mixture to ensure extra smoothness.
7. Transfer the curd into clean, empty jars and let cool before placing them in the fridge. The mixture will set up a bit more as it gets cooler.
If the lemons you use don't yield enough juice to make the 3/4 cup, then you can add a bit of the bottled lemon juice to make up the difference, or simply add another fresh lemon to the recipe if you prefer.
For storage containers, you can split this curd into batches, storing in 3x6 ounce jars, or 6x3 ounce jars. You can also use what you have on hand, and if you're going to freeze the curd, just be sure that the container you're using is freezer-friendly.
- You can use a sugar substitute such as honey instead of pure sugar and it won't affect the texture.
- Use the freshest eggs you can to ensure a nice thick curd.
- Rolling room temperature lemons on the countertop before cutting them helps get as much juice as possible from the fruit!
- Zest the fruit BEFORE juicing. It's much more difficult to try and zest lemons after the fruit has been opened/cut and juiced.
Nutrition Information:Yield: 18 Serving Size: 2 Tablespoons
Amount Per Serving:Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 21mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
- 5 fresh pita bread rounds
- 1/3 c butter, salted
- 1/2 tsp garlic, minced
- 1/4 tsp rosemary powder (see notes)
- 1/2 tsp parsley, dried
- In a bowl, combine the melted butter, garlic, rosemary, and parsley. Mix well.
- Brush the mixture over the entire surface of both sides of the pita bread.
- With a sharp knife or pizza cutter, carefully cut the pita bread into sections, resembling pizza slices.
- Transfer the chips to a parchment-lined baking sheet.
- Broil the chips for 1 - 2 minutes or until lightly browned. Flip and broil the other side as well.
- Remove from the oven and let cool. Serve alongside your favorite dip and enjoy!
If you can't find rosemary powder, mince some fresh or dried rosemary instead. Also, if you don't have fresh, minced garlic on hand, granulated or powdered garlic will work just as fine.
Nutrition Information:Yield: 8 Serving Size: 5 chips
Amount Per Serving:Calories: 171Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 261mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 4g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.