Lavash chips are a popular, crispy snack created by transforming thin lavash flatbread into a crunchy, seasoned chip. This involves cutting the large bread into smaller pieces, which are then coated with oil and various spices. The chips are baked until they achieve a light, airy, and brittle texture, making them an appealing alternative to traditional fried potato chips. They serve as a versatile base for dips and toppings, offering a neutral yet savory flavor profile that complements many culinary pairings.
The Foundation: What is Lavash Bread
Lavash is a traditional flatbread originating in the Middle Eastern and Caucasian regions, notably Armenia. Its preparation is recognized as an Intangible Cultural Heritage by UNESCO. The bread is simple, made from a dough of flour, water, and salt, and is often unleavened or lightly leavened. This minimal ingredient list results in a very thin, large, and flexible sheet of bread.
Traditionally, lavash is baked in a tonir, a deep, underground clay oven similar to a tandoor. The dough is stretched and slapped onto the hot inner wall, where it cooks rapidly. This high-heat method gives the bread its characteristic texture, which can be soft and pliable when fresh or dried into a cracker-like consistency for long-term storage. The large, rectangular shape of the finished bread distinguishes it from the smaller, pocketed structure of pita bread.
From Bread to Chip: How Lavash Chips are Made
The transformation of lavash bread into a crisp chip is achieved through dehydration via baking. First, the large, thin sheets of lavash are cut into uniform, chip-sized pieces, commonly triangles or squares. This ensures even cooking and a consistent final texture.
The cut pieces are then lightly brushed or sprayed with a fat, such as olive oil, which acts as a flavor carrier and promotes browning. Seasonings are applied next, with popular savory choices including sea salt, garlic powder, dried herbs like oregano or thyme, and paprika. The seasoned pieces are spread in a single layer on a baking sheet to maximize heat exposure.
Baking occurs in a preheated oven, typically between 350°F and 400°F (175°C to 200°C), for a short duration, often five to ten minutes. Due to the thinness of the lavash, moisture evaporates quickly, resulting in a light, brittle snap. Close monitoring is necessary during this stage, as the chips can transition from crisp to burnt in a matter of seconds.
Serving and Culinary Uses
The finished lavash chip is characterized by an extremely light and airy texture that provides a satisfying crunch. Its flavor profile is savory and neutral, making it highly adaptable to various dips and toppings. This texture is notably thinner and more delicate than that of a standard pita chip, which tends to be denser and chewier.
Lavash chips are frequently paired with Mediterranean and Middle Eastern spreads, such as creamy hummus, smoky baba ghanoush, or tangy tzatziki. They also function well as a base for small appetizers, supporting toppings like crumbled feta cheese, chopped tomatoes, or a simple bruschetta mixture. Beyond dips, the chips can be used as a crunchy garnish for soups and salads, or transformed into a sweet snack by coating them with cinnamon sugar and a drizzle of honey or agave nectar before baking.