Monday, August 31, 2009


Man oh man are these babies good. Can you believe how expensive pita chips are? I must admit, I consume by the bag when I visit my mother in law, shh don't tell. However, my food budget, just doesn't have room for these chips with all the butter and chocolate I buy. (You can get pitas for just over a dollar at the grocery store and it makes more than double the ounces of a three dollar bag.)

My friend showed me the recipe for them she likes, so, I played with it and got this. These have a pretty good garlic herb flavor. Not too strong, just enough to compliment the white bean dip with red peppers I made.
If you like sweets, toss them with a little light olive oil and some cinnamon sugar. MMMM I'm wishing I had some pita bread right about now.

Pita Chips:

6 pita bread pockets, I use whole wheat
1/4-1/2 cup olive oil
1/2 teaspoon pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil, parsley and/or oregano

Preheat oven to 400 degrees F

Cut each pita bread into 8 triangles, then rip in half. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, basil and chervil. Toss chips in and toss it with your hand. The chips may brake up a little, but that is okay. Just be gentle.

Bake in the preheated oven for about 10 minutes, tossing once half way through.
By Request...The White Bean Dip:
I adapted this recipe from Giada

1 (15-ounce) can cannellini beans
2 tsp minced garlic
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves, dry is okay
1 roasted red pepper diced into tini pieces

Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Add red pepper and mix. Transfer the bean puree to a small bowl.

1 comment:

  1. What about the bean dip? Love the new blog. :)