For all your hummus and creamy cheese needs.
Rustic pita chips with crisp edges and a slight chew in the center are the best for dipping in hummus, but are also the ideal accompaniment to Griddled Feta with Herby Apricot Salsa.
Makes 8 to 12 servings
- 6 pitas (about 14 ounces)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarse dried chile powder, such as Aleppo pepper or Korean gochugaru, or crushed red pepper flakes
- 1 tablespoon flaky sea salt
- Preheat the oven to 400˚F with a rack in the bottom and top thirds.
- Tear the pita into roughly 2-inch pieces and arrange them in a single layer on two large rimmed baking sheets. Drizzle them evenly with the olive oil and sprinkle with the chile and salt.
- Bake until lightly browned and mostly crisp (a bit of tenderness in the very center is nice), 7 to 12 minutes, depending on thickness and moisture content. Remove the pans from the oven and cool the chips completely.
Store It: The chips will keep in a covered container at room temperature for up to 3 days.