Serves: 4
Total Calories: 195
1. Preheat the grill to high.
2. Cut larger pitas into 8 wedges, smaller pitas into 6 wedges (see Note). Generously brush both sides of each wedge with oil. Sprinkle one side of each wedge with sesame seeds (if using).
3. When ready to cook, arrange the pita wedges on the hot grate, and grill, turning with tongs, until nicely browned, 1 to 2 minutes per side. Place the wedges in a single layer on a tray, platter, or cake rack and allow to cool. The wedges will crisp on cooling.
Makes 24 wedges
Note: For extra-crisp chips, separate each pita into two rounds by cutting it in half horizontally. Cut each round into wedges, brush on both sides with oil (you’ll need more oil) and grill. This gives you a thinner and therefore crisper pita chip.
This Grilled Pita Chips recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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