spicy pita chips

If you keep pita bread in your freezer – a boatload of chips are right around the corner. And when seasoned to perfection – the store-bought variety just simply will not do. Aside from the health benefits of making your own chips from ingredients you can pronounce – it can also contribute to your daily dose of fibre – assuming you’re going for the pitas packed with wheat and whole grains. That’s the first bonus – kale chips – an oxymoron for sure.

spicy pita chips

And the the second bonus assuming you have a well-stocked herb & spice cupboard, you can create any flavour combos you can dream up – to enjoy as is or made to order to accompany anything you want them to and always, always, always finish with a light shower of salt, the coarser the better. Flavour ideas? Check out the following for combination ideas and if you make a recipe blend, store it for later and you’ll be ready whenever the crunch crave hits you – spice rubsherb & spice blendbbq rub recipesberbere blendcajun blendchinese 5-spice powdercurry blendsgaram masalagreek blendherbes de provenceitalian mixjerk seasoningquatre épices blendras el hanouttaco blendzhoug mix. Any herb or spice blend can be sprinkled atop a pita to create more flavour varieties than Doritos, Lay’s, Ruffles & Pringles combined, not to mention Old Dutch & Hostess. Betcha didn’t know we could take down a big gun in the chip department! Of course we can! And wasn’t it fun to see the silly ads – silly ads are always fun and not nearly as bad for your health as the star of those ads!

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spicy pita chips

1. Gather a pile of pita pockets.

spicy pita chips

2. Cut them in half crossways.

spicy pita chips

3. Lay them snuggly on a baking tray.

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4. Put olive oil in a bowl ready for brushing.

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5. Brush each pita bread with the olive oil.

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6. Either way works: brush with olive oil and sprinkle on the flavourings or add the flavourings to the olive oil before brushing. Always sprinkle the coarse salt on just before baking.

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7. Keep an eye on them while baking as crisp to burnt is a short walk.

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8. See? They’re getting golden and crispy.

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9. Stack ’em up for a dramatic presentation.

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10. Get ready to crush your leaning tower of pitas!

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11. Gentle pressure down creates a pile of pita chip perfection.

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12. Make them as big or as small as you like. Big for dipping, small for sprinkling – think salads, pastas, chili …

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13. Mmm, mmm, mmm, crunchy, crispy, salty and (if you sprinkle on a little sugar) – sweet!

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