I know I’m a couple weeks late on the 4th of July, but it is mid-summer which means that most of us are going to BBQs, pool parties, picnics, etc. more often than not. So I thought today I’d bring you one (or two actually) of my favorite recipes to make when I’m invited to a cookout/party.
They’re both easy, tasty, and asked for repeatedly every time I make them.
Homemade Pita Chips and White Bean Dip! Say it with me: Yummmmm.
The pita chips are my own recipe, and the White Bean Dip is actually from Giada DeLaurentiis. Enjoy!
Garlic Parmesan Pita Chips
2 Bags 8″ Pitas – (4 Pitas each) I usually buy 1 bag of regular and 1 whole wheat, but it’s up to you!
1/3 C Olive Oil – You’re going to want to use a high quality EVOO, it will make a difference.
2 Cloves Garlic, crushed
Salt/Pepper – To Taste
2 Tbs grated Parmesan cheese
Pre-heat the oven to 375 degrees F. Cut each pita in half horizontally (split it into its 2 separate pieces) and then into 1/8ths. My pieces rarely end up perfect triangles though, you can really cut them as big or small as you want, or in whatever funky shapes you want. Mix olive oil, garlic, salt, pepper, and parmesan (and whatever spices you decide to throw in) in a medium sized bowl. I like to let the mixture sit for at least a half hour before dressing the chips, to let the garlic really infuse the EVOO a little bit. In a large bowl, place about 1/4 of the pita pieces. Drizzle a portion of the olive oil mixture over top, (you won’t need a ton), and then hand toss until all chips are lightly coated. Spread pita pieces in a single layer on a cookie sheet (I like to put them “rough” side up), and sprinkle lightly with sea salt and/or a little bit more parmesan if desired. Bake for 10-12 minutes, or until golden brown. Let cool, and repeat the process with the rest of the chips/oil until all are complete!
They are really very easy, and cool fast. My only tip is to make sure that you cook them enough — if they are undercooked they tend to get chewy and taste stale. It may take you a couple of batches to figure out the exact right time for your oven and the right color to take them out at!
Of course, you can try so many different flavor combinations. I didn’t add the parmesan until the last time I made them, but I loved it so much I’m going to keep doing it. Herbs such as rosemary or oregano would also be a delicious addition! I personally prefer these to the store bought ones because they taste “real”. Besides, making up your own flavor combinations is way more fun, and they really aren’t that much work.
And to pair with the pita chips, a perfect summer dip is White Bean Dip. If you’ve never tried it, you may be skeptical like I was. But it’s a very light dip with citrus and garlic flavors, perfect for a casual summer cookout!
I followed this recipe from Giada DeLaurentiis, from her book Everyday Italian. The recipe is also very easy, and pairs perfectly with the pita chips. She says that this is the italian version of hummus, so I’ll take her word for it. Either way, it’s a great little way to mix it up instead of the usual guac or hummus (although I do love both like crazy), and it also seems like it’d be a great sandwich spread if you have leftovers! She also has her own recipe for pita chips on here, and although I haven’t tried her version, I’m sure they’re delicious as well.
Assemble the ingredients (click the link above for the recipe page from The Food Network), throw in a food processor (I used a magic bullet and it worked perfectly), and you’re good to go!
Now dig in!
Enjoy your weekend everyone! Do you make homemade pita chips? What’s your favorite chip dip?