The hardest part of making these is splitting the pitas apart (and it's not difficult). These are great with some salsa or hummus or whatever dip appeals to you.
Ingredients: 1/2 cup (1 stick) unsalted butter, 1 large garlic clove, minced, 1/2 teaspoon (generous) fine sea salt, 4 whole pita breads.
Instructions: Preheat broiler. Melt butter with garlic and sea salt in small saucepan over medium heat. Using a small, sharp serrated knife, cut each pita horizontally along outside edges, gently separating each pita bread with hands into 2 flat disks.
Place 4 pita halves, insides up, in single layer on rimmed baking sheet. Brush pita halves with melted butter mixture. Broil just until pita halves are toasted and golden brown, watching closely to avoid burning, about 2 minutes. Repeat with remaining pita halves and butter mixture.
Cool completely. Break pita halves into 2-3-inch pieces. Place pita chips in serving bowl.
Pita chips can be made 8 hours ahead. Cover and let stand at room temperature.
Found this recipe on
epicurious.com; was presented in Bon Appetit, February 2010 by Lora Zarubin.
"Rolling in the dough!"
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