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Chef Eden Grinshpan, host of Top Chef Canada and cofounder and executive chef of Middle Eastern restaurant Dez in New York City, recently stopped by our test kitchen to ask us a very important question: “Don’t you just love great, crunchy pita chips?”
Our answer, of course, was yes, yes, a thousand times, yes. So she whipped up this sumac and fennel fattoush recipe, a salad made with—you guessed it—homemade pita chips.
She showed us that DIYing our favorite snack food is actually really darn easy: All you have to do is chop up store-bought pita bread, toss the pieces in plenty of olive oil, season them with salt and bake them for about 15 minutes. Voilà: You have an ideal base for fresh herbs, shaved fennel and a sprinkling of sumac—a tart, berry-like spice that adds a gorgeous pop of red color.
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