HOMEMADE PITA CHIPS RECIPE

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Chips are the most popular and beloved beer snack for everyone. Unfortunately, store chips are a very harmful product, they contain nutritional supplements saturated with heavy carbohydrates, fats and cholesterol, which is why heartburn is very common. This is why chips are best made at home. You can make homemade chips in just ten minutes, and most importantly - they turn out much tastier than purchased ones, because you can choose your favorite spices for them yourself.

Ingredients

- thin Armenian pita - 1 pc.;
- ground paprika - 1.5 tsp;
- garlic - 1 pc.;
- nutmeg - 0.5 tsp;
- ground chili pepper - 0.5 tsp;
- ground basil - 1 tsp;
- ground dried onion - 1 tsp;
- extra salt - 0.5 tsp;
- olive oil - 40 ml.

Stages of making chips

1. In a bowl, deep saucer or any other container, squeeze out fresh garlic and add olive oil to it.
2. Pour salt and all spices there, mix well and let the mixture brew for 25-30 minutes. If you don't really like spicy foods, you can replace chili with black pepper or oregano.

3. Thin lavash spread on the work surface. Gently grease a sheet of pita bread with a mixture of it using a cooking brush or a special silicone spatula. The layer of spices should be very thin, it is better to leave small spaces so that the taste of chips is more tender. Lubricate pita bread on both sides.

4. Cut the pita bread into squares or triangles of the same size. It is most convenient to cut with culinary scissors or a round pizza knife.

5. Place the chips on a dry baking sheet and place in the oven for 7-8 minutes. Dry chips from pita bread at a temperature of 145-155 degrees. You can open the oven, stir the chips and check their condition. It is very important not to dry the chips, otherwise they will become too hard brittle.

Home-made chips are most often made from potatoes, wheat or corn flour, but the easiest and fastest option is to make them from ready-made thin pita bread. Serve such chips without any sauce at all, or you can dip them in guacamole or barbecue sauce.

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