Gourmet specialty “chips” are yummy – and usually expensive – so we set out to see what it would take to make our own. After a couple of experiments, we settled on homemade pita chips as an easy and economical treat. The results are simply fantastic. Use them to scoop hummus or even to take the place of crackers.

Making crunchy pita chips basically boils down to pulling the bread rounds apart into two sections and then slicing them into wedges with a pizza cutter. (Cutting them in half first to “access the pocket” make it quick work.) Then, brushed with a bit of butter or oil and sprinkled with flavor enhancers like herbs and cheese, they pop into the oven and crisp into chips.

For our first attempt we used garlic, Parmesan and an Italian herb mix but you can use almost any combo that strikes your fancy. Here are some suggestions. Choose one ingredient from each category, apply to taste, and let your imagination soar.

Bread base: plain pita or flatbread, whole wheat pita or flat bread (flat bread will not separate easily like pita, but you can cut it into two thin sheets before cutting into wedges.)

Oil base: extra-virgin olive oil, vegetable oil, butter, butter and oil mixed or Italian salad dressing

Toppers: sesame seeds, poppy seeds, flax seeds; grated Romano or Parmesan cheese; Italian seasoning, coarse sea salt, coarsely ground back pepper, chili powder or curry powder

What flavors of pita chips have you tried? Which do you prefer?