Have you heard of Parmesan Pita Crisps? They are addictive. You cannot buy anything that tastes like them. They are better than chips. They are so good you will want to devour the entire bowlful. You will want more than you have made.
Every. Single. Time.
They are so good that family members ask for them in their annual Christmas baskets – truly! So that means, I have made enormous amounts of pita crisps. I would say that they keep well, however, I cannot say that these crispy bits of goodness have lasted long enough to test that theory. As a matter of fact, I had to make more just so that I could take a photograph for this post – really.
PARMESAN PITA CRISPS
CHEF TALK: A drier Parmesan powder is better for this recipe rather than the shredded variety. It coats the pita pieces better.
It takes approximately 13 minutes to bake these properly. Check after five minutes and turn the pitas. Check again after a further five minutes, turning again and removing any pitas that are browning too quickly. Another three minutes should do it. They should be crisp and golden brown. Cool them thoroughly before storing them.
They will keep for four days in a tightly sealed container, however, it is unlikely that they will last that long! For a variation, combine the herbs and seasonings to make garlic butter. See the variation below. Serve these addictively delicious Parmesan Pita Crisps on their own, or try them with Fresh Tomato Herb Salsa or Caramelized Onion Dip or Dressed Up Sour Cream (Recipe follows).
PARMESAN PITA CRISPS
- 1 pkg. (6) pita bread, cut into triangles, then separate in half
- 1 cup Parmesan cheese
- 1/4 to ½ cup butter, melted (as needed)
- Oregano, dried, to taste
- Basil, dried, to taste (or substitute dried parsley, etc.)
- Garlic powder, to taste
- Seasoning Salt, to taste
- Paprika, optional
- Preheat oven to 350oF (325oF if using a convection oven).
- Cut the pita into wedges (about 8 – 10 wedges per pita). Then tear the wedge in half along the fold to make two thin identical wedges. Repeat for all of the pitas
- Place all of the pita triangles in a large bowl.
- Sprinkle with parmesan cheese and seasonings. Toss together to coat.
- Pour the melted butter over the pita triangles and toss.
- Place on a flat tray—only one layer of pita triangles per tray.
- Bake until golden brown. (see Chef Talk for baking tips)
- Cool and serve them as is or with tzatziki or Dressed Up Sour Cream (recipe below).
Here is your visual step-by-step in photographs – How to Make Parmesan Pita Crisps
- Create Garlic Butter by mixing together the butter, herbs and seasons from the above-listed ingredients. (you will also be using the Parmesan in a bit.)
- Season with salt and pepper.
- Brush this garlic butter on thinly sliced baguette pieces.
- Sprinkle lightly with the powdered parmesan.
- Follow the directions above and bake until the edges are golden. They will crisp up as they cool.
DRESSED UP SOUR CREAM
CHEF TALK: I mix up this sour cream recipe at any time of the year. If I have fresh herbs in my garden, I use those, of course. If fresh is not available, dried herbs and spices are also delicious. Choose from the options below.
- 1 cup full-fat sour cream (Greek Yogurt works well too)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh dill or 1/2 teaspoon dried dill
- 1 Tablespoon finely sliced green onion or 2 teaspoons chopped chives or 1/2 teaspoon onion powder
- 1 Tablespoon parsley, chopped finely
- 1 small clove garlic, finely minced or 1/2 teaspoon garlic powder
- Salt and Pepper to taste
- 2 teaspoons fresh basil, finely shredded or 1/2 teaspoon dried, optional
- a drop or two of hot sauce, optional
- Combine the ingredients for Dressed Up Sour Cream, including any of the options you choose. Taste for seasoning and adjust if necessary.
- Serve with Parmesan Pita Crisps. Enjoy!
GARNISH: choose any of these to garnish the Dressed Up Sour Cream: a pinch of paprika; a little sliced green onion or chopped chives, a sprig of parsley or basil, etc.
Have fun making these Parmesan Pita Crisps, everyone!
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Oven Temperature Accuracy
- Parchment Paper
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As always, if you give this recipe for Parmesan Pita Crisps a try, please come back and leave me a comment below with your feedback.
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The Urbnspice Chef
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