Spread Honey on Homemade Pita Chips
Getting takeout, even at your favorite restaurant, is not the same as eating at this restaurant. For example, my favorite Lebanese restaurant ( Nicholas ) always sends a giant pita bread to the table, which is served on its own plinth. Not only do I have no pedestal for pita bread (sad), I have no room in my stomach to eat it all while it’s fresh (sorry). It’s sad because pita bread is best when it’s fresh, but it’s only kind of sad, because leftover pita bread means pita chips, and I got really good at making pita chips.
There are two main steps to making Pita Star Chips. First, you need to separate the layers, exposing the textured insides of the pita bread. This will give you finer, crispier chips with a roughened surface that actually clings to the pieces and spreads. Then you need to grease the textured side with some kind of butter or butter (I use salted butter), then grease them again with a very thin layer of honey – something I saw on Food 52 years ago and then forgot until this weekend. when I ran into a couple of leftover pita bread.
Honey is very important. Even if you’re making savory pita chips, this little sweetness gives the chips a flavorful touch, balancing the salty seasonings and complementing the acid and / or umami in the sauce without distracting or conflicting with anything. Honey lavash chips have never come across a sauce or seasonings they didn’t like – garlic salt, herbs, freshly ground pepper – everything goes well with honey lavash chips.
To cook them, simply peel the layers of pita bread and cut them into triangles. Brush each textured side of each triangle with melted butter and then brush each with a thin layer of honey. Season with flaked salt, garlic salt, fresh pepper, or whatever other herbs or seasonings you want, then bake at 375 ℉ until dark golden brown around the edges. Remove from oven and let cool, then serve with your favorite sauce or pasta.