Salted Pita Wedges

As you start thinking about New Year’s Eve and all the luscious dips you might prepare for that huge, raucous party you’re going to throw, make plans to include a batch of these super easy, super flavorful pita wedges to go with them! I love these beautiful babies, because they’re a little more special than the typical storebought cracker, you can make them well ahead of time, and they’re nice and sturdy.

 

 

 

Which means they can hold beautifully large mounds of everything from cold roasted corn dip…

 

 

 

To hot, drippy spinach artichoke dip…

 

 

 

To classic hummus…

 

 

 

To Baba Ghanoush (oh, yum)…

 

 

 

To creamy, herby salmon dip…

 

 

 

To goat cheese coated in herbs and spices…

 

 

 

To blackeyed pea dip…

 

To every salsa, relish, and dip in between!

 

Here’s how to make ‘em!

 

Cut pita bread into six wedges.

 

 

 

Spread them out in a single layer on a baking sheet. I lined mine with foil to make cleanup easy, but you don’t have to!

 

 

 

Now, here’s the kicker: You need to generously—and I mean generously—brush both sides of the wedges generously with a generous amount of olive oil. There shall be no light brushing here! You really want to be—yes, I’m going to say it again—generous with the olive oil because magic will happen in the oven and after the wedges are all crisped up, they’ll have a lovely olive oil flavor to them.

So be generous…okay?

 

 

After you brush them with olive oil, sprinkle kosher salt on both sides of the wedges, then pop the pan in the oven for 15 to 18 minutes, or until the wedges are golden brown and crisp. You can decide how long to let them go—a little less time, and there’ll still be a little softness left; a little more, and they’ll be ultra crispy. The world is your oyster!

 

 

 

And that is it! Couldn’t be easier, and they look gorgeous next to any dip (or dips!) you decide to make.

Here’s the handy dandy printable!

Recipe
Salted Pita Wedges

Prep Time: 3 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 12




Print Recipe

Ingredients
6 pieces Pita Bread1/2 cup Olive Oil3 Tablespoons Kosher Salt Preparation Instructions

Preheat the oven to 375 F.

Cut the pita pieces into six wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with olive oil. Sprinkle both sides with salt, then bake them for 15 to 18 minutes until they're golden brown and crisp.

Serve warm or at room temperature with whatever dip you want!

Posted by Ree on December 27 2013