Garlic-Parmesan Pita Chips

Garlic-Parmesan Pita Chips

I bought a bag of pitas from the store with the intent of using them as wraps for lunch and whatnot, but rather than them being pliable, doughy and delicious they were dry and broke when I tried to roll them into a wrap. So here I was, stuck with a bag of pitas, not wanting to eat them and definitely not wanting to throw them out. Ah hah! Pita chips had to be easy, right? Right! Armed with a sharp knife, olive oil, garlic powder and Parmesan cheese I set out to not waste an entire bag of perfectly, albeit dry, pitas. Success!

Garlic-Parmesan Pita Chips

  • 6-8 whole pitas
  • extra virgin olive oil
  • block of Parmesan cheese
  • garlic powder
  • salt and pepper

Preheat oven to 350 degrees. Cut pitas into wedges, like you would a pizza, using a sharp knife or pizza cutter. Using a pastry brush, brush one side of each wedge with olive oil. Sprinkle garlic powder, Parmesan cheese, salt and pepper on the brushed sides of each pita wedge and arrange on a cookie sheet, seasoned size up. Bake for 20 minutes, until crispy.


Greek Salad Dressing

This one doesn’t need much explanation other than that I use this dressing on everything! It’s delicious on a salad and also great for marinating chicken. It even makes a good dip for warm bread. Canola oil works better in this instance because it doesn’t congeal in the refrigerator like olive oil does. Also using red wine vinegar gives it a much more Greek flavor where balsamic tends to taste more Italian.

Greek Salad Dressing

  • 3/4 cup canola oil
  • 1 cup red wine or balsamic vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons pepper
  • 1-1/2teaspoons salt
  • 1-1/2teaspoonsdried chopped onions
  • 1-1/2 teaspoons Dijon mustard

Add all ingredients into a glass, Good Seasons cruet and shake well until combined. Refrigerate.

Open Chicken Souvlaki

Oscar enjoying the leftover Greek yogurt.

Open Chicken Souvlaki

  • 2 boneless skinless chicken breasts, pounded to a 1/2″ thickness
  • 2 cloves garlic, chopped
  • 1-1/2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 2 heaping tablespoons plain Greek yogurt
  • 1 tablespoon dried oregano
  • salt and pepper
  • store-bought tzatziki
  • sliced cucumbers
  • shredded lettuce
  • pita bread

Whisk together the garlic, lemon juice, vinegar, yogurt, oregano, salt and pepper in a bowl. Add the chicken and mix until well coated. Cover and refrigerate overnight, if possible. Grill chicken until cooked through, about 6 minutes per side. Allow the chicken to rest for a few minutes before slicing into strips. Meanwhile, heat your pitas also on the grill for a few minutes on each side. Top each pita with chicken, tzatziki sauce, cucumbers and lettuce. Optional toppings could be tomatoes, onions, kalamata olives and feta cheese.

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