Home Food A pita chip off the old block

A pita chip off the old block

1024
0

New Year’s Eve may have come and gone, but there will be plenty more opportunities to entertain guests in the new year. And just about any gathering can be enhanced with some homemade chips.

 

Toasted French Bread

o 6 slices French bread, cut into small pieces

o 125 ml (1/2 cup) olive oil

o 2 garlic cloves,  peeled

o 1 large ripe tomato, halved

o 30 ml (2 tbsp) herbes de Provence, or other spice blend

 

Preheat oven to 200 C (400 F). Place bread pieces on a cookie sheet. Brush both sides with olive oil.

Rub bread with garlic, then tomato. Sprinkle with herbes de Provence and toast until brown.

 

My Special Pita Chips

o 3 regular-size pita breads,  quartered

o 125 ml (1/2 cup) unsalted margarine, melted

o 5 ml (1 tsp) dry parsley or chervil

o 2.5 ml (1/2 tsp) dry basil

o 2.5 ml (1/2 tsp) dry dill

o 2.5 ml (1/2 tsp) dry chives

 

Preheat oven to 180 C (350 F). Melt margarine in a frying pan, add spices and stir.

Place pita quarters on a cookie sheet. Brush herbed margarine on each piece. Bake for 13 minutes.

 

Crispy Pita Chips

o 6 pitas, split in two

o 125 ml (1/2 cup) margarine or butter, melted

o 7.5 ml (1½ tsp) Italian seasoning

o 125 ml (1/2 cup) grated Parmesan cheese

 

Preheat oven to 200 C (400 F). Place split pitas on a baking sheet.

Mix melted butter or margarine and Italian seasoning. Brush each round with herbed liquid. Sprinkle Parmesan cheese on top.

Bake for 8-10 minutes, until brown and crispy. Cut each half into 4-6 triangles.

Share and enjoy !

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks, and a food writer who lives in Jerusalem, where she leads weekly walking tours of the Jewish food market, Machane Yehuda, in English.