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Does anyone have a recommendation for serving pita chips with dips...is it better to just cut the fresh pita bread into triangles and serve with the dip or is it better to toast the chips first? Thanks in advance for any advice!
06-15-2000, 09:30 AM
I have done it both ways, and would offer the following information.
Crisp (baked) chips will keep for a long period of time out on a buffet table or snack bar. I avoid serving crisp pitas with hummus or other "pasty" dips because they tend to be too dry.
On the other hand, I also enjoy wrapping the pitas in foil and warming them slightly before serving (warm, but not crisp) with hummus, baba ghanouj or other dips.
They are delicious either way -- so do whatever you have the time/inspiration for!
06-15-2000, 01:03 PM
I like taosting them - they definitely keep longer. I usually serve them with an olive dip or an artichoke dip.
06-17-2000, 06:48 PM
Pita chip, to toast or not to toast.
I have to agree on the toasting issue. they will last a lot longer and they won't dry out. If I can make another suggestion, why not try tortillas. You can choose what ever flavor or color that will best enhance your dip, cut into triangles, season(if you wish) and then toast as you would pitas. try it!
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