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!
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

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

Directions

  1. Preheat the oven to 400 degrees F. 
  2. 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. 
  3. 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:

  1. 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. 
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