Baked Pita Chips with Charred Three Onion Dip (Martie Duncan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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!] 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 |
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.
4. Charred Three Onion Dip:
5. 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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