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
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
- 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.
