Somewhere en-route between Ralph’s and home yesterday, I suffered a massive brain injury. It became evident when I plopped down all those grocery bags on our kitchen counter and,
halfway through unpacking, devoured a 1,713 calorie bag of pita chips in 0.46 seconds flat. I confess I may also have eaten 3 large spoonful’s of Nutella. I plead the fifth. Seriously, I’m blaming it entirely on acute onset PMS. If Mother Nature was a person, I’d invite her over for British tea and explain that this type of physiological shenanigans won’t do…. and then I’d punch her. (And possibly cry)
My descend into the pit of mindless eating wasn’t so much disturbing because I wolfed that bag down in record time, but more so because that was a family-size bag that cost me $5.95. We won’t even mention all that hummus & baba ghanoush that is now forced to live on in my fridge without any real purpose. ** insert a moment of silence. **
Just as I tossed the empty bag into the trash and started to feel partially guilty, Ina Garten popped up on TV, as by Divine Intervention. Complete with overly starched blouse and that trademark “I live in the Hamptons and you don’t” smile. She and her trusted bob-hairdo were entertaining a fellow Hamptonian, and she whipped up a platter of Greek deliciousness accompanied by house-baked pita chips. How easy is that? Of course, I don’t have access to artisan stone-milled wheat to handcraft my own pita bread, but she assured me store-bought is fine.
At an average cost of $0.99-$2.00 for a package of 6 pita bread rounds, home-baked pita chips are the fraction of the cost of those from
Stacy’s popular brands. They are super easy to make, don’t require a lot of time-commitment and I think this could be a fun kid project too because, let’s face it, who doesn’t relish the idea of their 6-year old playing with a brush and olive oil?!
Once baked & cooled, I typically keep them in a Ziplock bag in our breadbasket for a few weeks, although they usually don’t last that long. You can sprinkle them with sea salt & herbs, or season them up with cinnamon sugar, or even cheese popcorn sprinkle… The choice truly is yours.
(Courtesy of Ms. Garten & her bob hairdo… and a touch of Hungry Belgian)
– 6 pita bread rounds, or however many you want to bake
– olive oil
– seasonings of your choice
Preheat oven to 350F.
Cut pita bread rounds in half, and cut each half in half again.
Take each quarter, and cut it in half again, so you end up with small pita bread triangles.
Brush each triangle lightly with olive oil front & back, and place in a single layer on a baking sheet.
Sprinkle with sea salt, or any savory seasoning of your choice. (on one side only is fine). For sweet crisps, bake without seasoning and toss in cinnamon sugar after the baking process, when the chips are partially cooled but still a tad warm.
Bake for approx. 10-15 min on 1 side, then flip each triangle and bake for an additional 5 minutes on the other side. Keep an eye on them, as they can burn quickly. You want them to be crisp and golden on both sides.
Let cool completely, then store in an airtight container or ziplock bag, in a cool dry place.