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
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.
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
pepper
1 roasted red pepper diced into tini pieces
1/4 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves, dry is okay
pepper
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.
What about the bean dip? Love the new blog. :)
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