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.
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 rubs, herb & spice blend, bbq rub recipes, berbere blend, cajun blend, chinese 5-spice powder, curry blends, garam masala, greek blend, herbes de provence, italian mix, jerk seasoning, quatre épices blend, ras el hanout, taco blend, zhoug 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!
1. Gather a pile of pita pockets.
2. Cut them in half crossways.
3. Lay them snuggly on a baking tray.
4. Put olive oil in a bowl ready for brushing.
5. Brush each pita bread with the olive oil.
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.
7. Keep an eye on them while baking as crisp to burnt is a short walk.
8. See? They’re getting golden and crispy.
9. Stack ’em up for a dramatic presentation.
10. Get ready to crush your leaning tower of pitas!
11. Gentle pressure down creates a pile of pita chip perfection.
12. Make them as big or as small as you like. Big for dipping, small for sprinkling – think salads, pastas, chili …
13. Mmm, mmm, mmm, crunchy, crispy, salty and (if you sprinkle on a little sugar) – sweet!
1. Preheat the oven to 425°F. Cut in half crossways, the following:
- 6 pita pockets
2. In a small bowl combine the following:
- 1/4-1/3 cup olive oil
- 1/4 tsp. each garlic & onion powder
- cayenne pepper
- dried herbs
- coarse salt
4. Place trays in the oven and bake until nicely browned and crispy. Remove from the oven and cool before breaking into pieces. Store any leftovers in an airtight container.
- add a bit of sugar & a sprinkle of cinnamon for a sweet treat
- cut them into triangles and toss with the olive oil and seasoning mixture, spread on a baking sheet
- crumble them and put them over salads, soups or pasta
Purée a load of chips into crumbs and:
- use as a crunchy crumbly topping for baked casseroles & pastas
- add to meatloaf or meatballs in place of breadcrumbs
- coat chicken or fish before heading to the frypan
- add a couple of tablespoons to fishcakes
- use anywhere you would use breadcrumbs