Monday, March 24, 2008
Homemade Pita Chips
Now that I've started work this year, I realise that I treasure my weekends alot more.
As a student, it didn't really matter if it was a Wednesday or a Saturday. There were days where I didn't have lectures and tutorials and these days felt like Saturdays. Students, I'm sure you know what I mean.
It's been three months since I started working and now I find that I have less time to cook and bake. I'm usually too tired to cook when I come home on a weekday. Unless I'm really craving for something - I won't bother.
Instead, my weekends are now my official 'sacred' cooking days.
During the week, I will be taking note of which recipes to try, tagging promising ones in anticipation of the weekend and come Saturday, these recipes will surface and I will start cookin'!
If I don't have a recipe, I will look around my kitchen to see what I can play with.
Recently, I was at Mustafa Centre and I bought a packet of pita bread. Don't ask me why pita. I have a thing for pitas, and the ones I saw looked really good. They were huge and inviting and I just grabbed a packet without thinking.
Come Saturday morning; I woke up and walked into the kitchen, wondering what to have for breakfast and I saw the bag of pita bread.
Then I remembered reading about pita chips and how it's so darn easy to make them. So I decided to give it a shot. And you know what? It's easy. You can make pita chips with both eyes closed. I'm serious!
Okay so you know a pita bread has a hollow middle right? So you separate one side from the other. Now you take both sides, brush them with olive oil and sprinkle some herbs. You can use oregano, thyme, basil, cayenne pepper etc... Whatever you fancy.
Next, heat up your oven. I don't know how high the temperature should be but I just set mine at 180 degrees celcius. Then you place your pita onto a pan (preferably cast iron) and you bake it in the oven until it's brown and crisp.
Do note that pita breads tend to be thin so don't let it sit in the oven for too long lest you get charcoal! Flip it over once to ensure both sides are browned. All this takes only minutes so be sure to check on your pita occasionally.
After it's brown and crisp, just break it into pieces and viola, you have pita chips:
It's quite a no-brainer snack to make. And it's way healthier than stuffing your face with a bag of potato chips!
And ahhh it's perfect with salsa....
Oh, don't forget to keep your chips in a ziplock bag to ensure they stay crisp!
If you don't like herbs, then just bake it plain, it'll still come out nice.
I'm actually amazed at how yummy these chips are. Time to experiment with different seasonings!