Description
Transform sourdough starter discard into golden, tangy pita chips with pantry staples. These easy, customizable snacks offer a satisfying crunch and restaurant-quality flavor without pork, alcohol, or pricey ingredients.
Ingredients
2 ½ cups bread flour (or all-purpose flour)
1 cup active sourdough starter (or ½ cup discard with reduced water)
¼ cup olive oil, divided
1 teaspoon salt
Optional seasonings: garlic powder, dried herbs (oregano/rosemary), za’atar, or sumac
Instructions
Preheat oven to 400°F (200°C)
Cut 6-8 pita pockets crosswise into ¼-inch-wide wedges
Spread wedges flat on baking sheets in a single layer
Toss with 2 tablespoons olive oil and ½ teaspoon salt (or desired seasonings)
Bake 12-15 minutes until golden and crispy, flipping halfway
Notes
If using starter discard, ensure it’s recently fed to avoid excess moisture
Avoid overlapping pieces in the oven for even crisping
Store in an airtight container for up to 3 days
Customize with paprika, cumin, or smoked sea salt for extra flavor
- Prep Time: 15
- Cook Time: 15
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern