Spicy Cumin Pita Chips
Recipe GLPR0465b556240d9d
Golden, crispy pita chips infused with warm cumin, fresh herbs, and a hint of heat. These aromatic chips are brushed with a spiced olive oil blend featuring lime juice, parsley, and thyme, then toasted until perfectly crunchy. Perfect as a snack or side dish.
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Ingredients
2 pita breads
1/2 cup olive oil
1 tablespoon fresh flat-leaf parsley, minced
1 tablespoon fresh thyme leaves, minced
3/4 teaspoon cumin seeds, lightly crushed
1 tablespoon fresh lime juice
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly cracked black pepper
1 pinch cayenne pepper, or to taste
2 dashes Worcestershire sauce
Directions
Preheat your oven to 400°F and position the rack in the center of the oven.
Cut each pita bread into 6 pie-shaped wedges. Carefully separate the two layers of each wedge to create 24 individual chips.
Arrange the pita chips in a single layer on one or two parchment-lined rimmed baking sheets, placing them with the rough textured interior side facing up.
In a small bowl, whisk together the olive oil, minced parsley, minced thyme, fresh lime juice, Worcestershire sauce, crushed cumin seeds, sea salt, black pepper, and cayenne pepper until well combined.
Generously brush the top surface of each pita chip with the spiced oil mixture, ensuring that each chip receives some of the herbs and spices. Reserve any remaining oil for serving.
Bake for 8 to 10 minutes, watching carefully until the chips turn deeply golden and crispy. Check frequently as they can brown quickly. Rotate the baking sheets halfway through if needed for even browning.
Remove from the oven and serve warm or at room temperature. Drizzle with the reserved spiced oil if desired.
