Sometimes I like to post simple things. Cooks that take the time to make something as simple as these Spicy Cumin Pita Chips as well as possible (time after time) are my real kitchen heroes.
I say this because I can be the king of the lazy, impetuous cooks sometimes.
But I’m also the kind of person that will make a recipe again and again just to get the nuances correct. I’ll keep notes and I’ll do my very best to make sure that I’m presenting a recipe that actually works. I’m sure I sometimes fail, or maybe my recipe writing leaves room for too much interpretation. So I suppose it’s possible that there are folks who’ve cooked something I’ve loved and didn’t get quite the same results as I did. Some of these cooks have even let me know about it. I try not to let it bother me. I convince myself that we just have different tastes or I put on my evil mask– roll my eyes– and assume that they screwed up, not me. Still, deep inside when that happens I feel bad. But it’s inevitable I suppose, and part of this bloggy game.
Spicy Cumin Pita Chips
Which brings me to these perfectly simple Spicy Cumin Pita Chips. I tested this recipe to get the flavors and the crunch just right. I was happy with my results and was thrilled that I’d kept good enough notes to write a darn good recipe. Too bad nobody besides me was around to enjoy those first few batches. But I got these great pics and felt pretty good about making something so simple, so darn well.
Soon after we had a friend visiting from out-of-town. We were planning a nice meal at Osteria Mozza, but I thought I should have something around the house to nibble on before we left for the restaurant. I thought it was the perfect time to showcase my world-class skill of making something so simple seem like something special. After all, I didn’t want to steal any of Nancy Silverton’s thunder (as if). I opted to recreate the Spicy Cumin Pita Chips I’d just developed.
That’s when the lazy (impetuous) cook in me took over and I decided to wing it. I mean come on, I’ve made these before (more than once). They’re so simple. Certainly, I didn’t need to follow my own recipe, did I? Did I?
Turns out I did. Too much cumin. Too much cooking. Not enough rotating of the pans. Darn! GREG
Ingredients
- 2 pita breads
- ½ cup olive oil
- 1 tablespoon minced fresh flat leaf parsley
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon freshly squeezed lime juice
- 2 dash Worcestershire sauce
- 3/4 teaspoon cumin seeds (lightly crushed in a mortar and pestle)
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 pinch cayenne pepper (or to taste)
Directions
Place oven rack in center position. Preheat oven to 400 degrees F.
Cut each pita into 6 pie-shaped wedges, then separate the layers creating 24 “chips”. Lay these onto 1 or 2 rimmed Parchment-lined baking sheets in a single layer, rough interior side up.
In a small bowl mix together the olive oil, parsley, thyme, lime juice, Worcestershire, cumin, salt, pepper, and cayenne. Brush the entire top of each of the pita chips with a generous amount of the spiced oil, making sure to get some of the herbs and spices on each chip. Save the extra spiced oil for serving.
Bake in the oven until deeply golden and crispy, 6 to 8 minutes. Make sure to check them often as they can go from light gold to burnt quickly. You may also find it necessary to rotate the baking sheets part way through cooking, depending on your oven.
Serve warm or at room temperature with your favorite dip or additional oil for drizzling if desired.
We love pita chips (Stacie’s is the brand, I think) but have never made them myself. Gotta try this. Same process would probably work for bagel chips too, I’m guessing.
Do I need these in my life? Absolutely, I do.
Since I’m no longer able to stand in the kitchen too long prepping, simple, quick and easy is for me, thanks.
I do a very simple version of these when I yeah my Cooking Matters classes, love this over-the-top version though.
For me, these are perfect for per-dinner nibbles. I tend to make too much for apps and then everybody is full before dinner. I am trying to scale back, but perhaps I need a support group to get me there.
I wouldn’t have pegged you for lazy. I’m always impressed when someone has made their own chips. So simple, yet so ambitious. (If that can make sense.)
I could totally enjoy these spicy cumin chips with a really cold beer.
Girlfriend! GREG
These sound (and look) really good! A good pita chip is the best, and homemade is ALWAYS best!! : )
I just saw these on FG and wish I was snacking on them…they’d help soak up some of my refreshments I’ve been enjoying 🙂
And simple stuff, that you re-make over and over, I love seeing these types of posts!
This looks great — I think I will make these and serve with my Jalapeno Cilantro hummus this weekend!
It IS the simple stuff that’s best. Hmm, I have almost everything but the pitas and am now considering applying this recipe to the tortillas I have leftover…
We make toasted pita triangles all the time, and I’m amazed at how good they are, but you have introduced me to the idea of separating the layers! Genius!
I find they get crunchier and not so hard. GREG
Funny, we’re both thinking simple snacks today, Greg! I like making pita chips — homemade is so much better — and these sound and look just right.
I love making homemade pita chips — I usually just make them plain, these sound so much better. I never wing anything except granola and that’s only because I’ve made it once a week for probably 15 years!
Love the herbal addition—–ok and the cayenne too. Oh and the Worcestershire secret ingredient.
These sound super easy and tasty! Now I feel the need to stash some extra pita in the fridge for emergency chip action.