One of my favorite things to do in the kitchen is to experiment, and, of course, make my own version of restaurant dishes at home. Earlier in the day, I had gotten some Indian food for lunch, and of course eaten some fluffy, warm naan bread. The best part of naan—for me at least—is that you can use it to mop up the delicious curries and sauces. So, I asked myself, “What can I dip into my leftover lamb sauce?” Then it hit me—pita! But, plain pita is boring, so what about pita chips? These were so easy to make it’s ridiculous. Make these pita chips at home, and you’ll never feel like buying them at the store again. This recipe yields 18 chips, but feel free to make much, much more!

• 3 whole pita breads
• 1 tablespoon of chopped fresh parsley–I happened to have fresh herbs for another recipe, but dried herbs would work just as well
• 1 tablespoon of chopped fresh rosemary
• zest of 1 lemon
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 3 tablespoons of vegetable oil

1. Cut each pita in half lengthwise
2. Cut each half into 3 equal sized wedges
3. Mix the parsley, rosemary, lemon zest, salt and pepper with the oil
4. Let the herb oil mixture sit for about 15 minutes, and set the oven to 300 degrees
5. Toss the pita triangles with the herb oil to lightly coat, and arrange in a single layer on a baking sheet
6. Bake the pita chips for about 20-22 minutes, or until they are browned and crisped up
7. Allow the chips to cool before consuming with hummus, guacamole, onion dip, or delicious braising liquid from lamb shanks!