Baked Pita Chips with Charred Three Onion Dip

To me, there's nothing that says party like potato chips and dip. Take the typical chips and dip to a new level with smoky baked pita chips[ and my charred three onion dip. Better make a double batch!]

Total Time:
50 min
10 min
30 min
10 min

8 servings

  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cracked black pepper
  • 6 pita bread rounds
  • Charred Three Onion Dip, for serving, recipe follows
  • Charred Three Onion Dip:
  • 6 scallions
  • 1 small red onion
  • Olive oil, for brushing
  • 2 cups sour cream
  • 1 cup mascarpone cheese
  • 1 tablespoon Worcestershire sauce
  • 1/4 tablespoon fresh lemon juice
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon chopped fresh chives
  • Dash hot sauce, such as Tabasco
  • Preheat the oven to 400 degrees F.

  • Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.

  • Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.

Charred Three Onion Dip:
  • Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving. Yield: 3 1/2 cups.

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