Quick Vegetarian Recipe: Pita Chips

» Posted by on Sep 23, 2011 in Environment, Ethics, Health, Quick Vegetarian Recipes, Recipes, What Can Vegetarians Eat | 0 comments

Quick Vegetarian Recipe: Pita Chips

Quick Vegetarian Recipe: Homemade Pita Chips

Do you have a big, lonely vat of hummus that needs dipping implements?

Does that lame-o salad need a little extra zing to impress your lettuce-hating parents?

Solution: homemade pita chips!  They’re easy, healthy, taste great, and can be made to suit any meal.

What you’ll need:


  • Large frying pan
  • Large kitchen knife
  • Pair of tongs
  • Plate and a paper towel


  • Enough canola, olive, or sunflower oil to coat the bottom 1/2 of said frying pan (probably about 1/2 to a full cup)
  • Tortillas (fresh from the store are best), white, wheat, red, or blue
  • Spices appropriate to your particular meal

What you’ll do:

Heat the oil on medium — around the 5 to 6 setting.  You want it hot enough so that when you put something in it, it starts to sizzle immediately.  It takes roughly 5-7 minutes to get it that hot.
While the oil is heating, cut your tortillas into quarters.  Set them aside.
After 5-7 minutes, place one of the quartered tortilla slices into the oil using the tongs.  If that sizzling starts immediately, the oil is ready.
Place your tortilla quarters into the hot oil and allow them to crisp up for 2-3 minutes.  Then flip them over with the tongs.  You’re looking for a good golden brown color without them getting TOO browned.  You might want to check them after a minute.
Once they’ve gotten to a good color, remove the chips from the oil and place them on the paper towel on the plate.  Then immediately sprinkle on your seasonings, careful not to overdo it.  Season a little bit, taste one (blow on them first — don’t burn your tongue), and decide if they need a little more.  Remember — season them as soon as they get off the heat, as that’s when they’ll absorb the most flavor from the spices.

What Tortillas and Spices to Use

This is where things get interesting and the challenge comes into play.  If you’re not in the mood to experiment, good ol’ white tortillas and a little sea salt is just fine.

But if you’re ready to throw caution to the wind, look at your meal.

If you’re having…

MEXICAN: use white or blue tortillas and add salt, garlic powder, dried cilantro, ground red chili, and cumin.

ITALIAN: use white tortillas and add sea salt, basil, and grated parmigiano reggiano cheese.

THAI: use white tortillas and add salt, cinnamon, ground Thai chilis, and ground peanuts.

AMERICAN: use wheat tortillas and add salt and some element from the dish you’re having.  For example, if you’re making veggie burgers and a spinach salad with a lemon vinaigrette,  you could use garlic and then grate a little lemon zest on top.

Use some creativity and you’ll have a fine dish that can complement any meal.

Bonus Tip:

Want to avoid getting sprayed with hot oil as you’re plating the chips?  Invest in a splatter screen.  It’s a rigid, flat, mesh circle with a plastic handle that goes right on top of your pan as you’re cooking.  Whenever you cook with hot oil, the splatter screen keeps your oil in the pan, where it belongs.  However, if you enjoy third degree burns on your hands and wrists, ignore this tip.

File under: Quick vegetarian recipes

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