These Thyme Pita chips can be a wonderful vary from the same old chips and dip everyone usually serves. Your friends and guests will adore this appetizer them making them want the recipe immediately!
Lemon Thyme Pita Chips
You may make the chips in advance, or make sure they are and serve warm. Either way, the flavour is unforgetable. Try lemon thyme pita chips with Provencal Artichoke Dip or Peppercorn Ranch Dip. You can find those recipes on my small web site. See the information below.
I understand that using fresh ingredients doesn’t always save time, but… once you do consider the extra time to raid your herb garden (or another person’s!) or squeeze that fresh lemon rather than using packaged fresh lemon juice, the gap in taste is actually noticeable. And for the better, too.
Fresh is usually better. So you have to choose, additionally important? Taste or convenience? Not that these chips will taste bad the use of all pre-made ingredients – far away from it! And I am not suggesting you feel Martha Stuart! But if you’ve got a little additional time, buy freshness. Just a thought that you can chew on…
Lemon Thyme Pita Chips Ingredients
<b>What you will need:</b><br>
– 4 plain Pita bread rounds<br>
– 4 Tbsp unsalted butter (melted) or olive oil<br>
– 1 Tbsp minced lemon zest<br>
– 2 tsp freshly squeezed freshly squeezed lemon juice<br>
– 1 Tbsp minced fresh thyme leaves<br>
– 1/4 tsp sea salt<br>
– 1/4 tsp freshly ground black pepper
First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Next, split the pita rounds by two to make 2 full rounds. Combine the rest of the ingredients in a bowl. Brush a combination on the inside of the rounds. Then, cut each round into 8 equal wedges as if you are cutting a pizza. Place the wedges in one layer around the baking sheets.
Bake the wedges for ten to fifteen minutes until crisp and golden brown. Remove them through the oven and permit them to cool. At this point, you may choose to store them within an airtight container soon you use them or serve them a bit warm. Deeeelish!
Makes about 64 chips.
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