For all your hummus and creamy cheese needs.

SloBurn approved Aleppo Pepper

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

[ingredients title=”Ingredients”]

  • 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



[directions title=”Directions”]

  1. Preheat the oven to 400˚F with a rack in the bottom and top thirds.
  2. 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.
  3. 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.
  4. Store It: The chips will keep in a covered container at room temperature for up to 3 days.



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