This just a quickie. Tomorrow will be writing about Little Drake’s (remember him?) birthday; but for right now, I want to share this great little recipe for the most delish homemade pita chips.
Very simple really. You know how sometimes we don’t consume a purchased amount of product, then end up throwing it out… OR feed the birds? Well, we have a bird problem in my neck of the woods, precisely because my neighbor feeds them. Every week my car gets bombed with pigeon doody and it sckseeves me out, totally; and I’m steadfastly refuse to contribute to the problem. Seriously, one time, well, several times there were bread slices on the roof of the garage and whole half loaves of artesian bread sitting in our driveway.
So, last week I had a high volume of breadstuffs left over from a gathering at the house, and one was an almost whole package of pita pockets. Ten big, fresh pockets which proceeded to get hard by the end of the week. I’m an advocate for DIY’ing anything I can and knew that I could do this.
Okay, so before I get into this recipe, please note that there are no exact measurements. Just throw the stuff in, to your taste. If you don’t like garlic, then by all means don’t use it. You can use any herbs you like, as little or as much as you want. Have a problem with salt? You don’t have to use it….
- Preheat your oven to 400 deg., line a shallow cookie pan with aluminum foil.
- Prepare herb oil by heating up 1-2 cups of olive oil, then adding sea salt, garlic-I use Goya Garlic paste in the glass jar, rosemary, oregano. Mix that up real well, then set aside. I had this mixture already in the fridge, so if you are using something you already have, just heat it up a bit in the microwave, just so that all the oil is melted and back into liquid form.
- Cut up your round pita into eight or so triangle pieces. Remember that these will be snackable chips. Arrange these slices all over your lined pan.
- Bush herb oil mixture all over your pita slices.
- Pop into the oven for 7-10 minutes. You must keep checking as these can burn pretty quickly and if I remember correctly, I did not readily smell the pitas toasting. Depending on the brownness, either take them right out, or flip them over to toast the other side…. these will only require a couple of minutes until done.
And that, people, is IT. These are very sturdy chips and will stay strong through the roughest of spinach dips. Want to add a little extra something? Try sprinkling asiago cheese on top before putting into the oven. What I love about this recipe is that anything goes. No exact measurements, all ingredients are added to taste. Don’t like garlic, though it’s good for you, don’t put it into your oil. Want a sweeter taste? I’m sure you can brainstorm and maybe add a little honey into the mix. I’ve never tried that, but I’m thinking it will be some kind of awesome adventure to see how it lends itself to this recipe. I would just experiment on a few pieces as opposed to whole batches for experiments, however.
Well, I’d love to hear about whatever you come up with!
In my post yesterday, I mentioned that I made potato soup. I just thought I’d share it today. Not sure if I am going to make a “Recipe” page or how I will work that out, but keep an eye out…. I’ll let you know. I am always scuttling around the net looking for recipes, so if anyone wants to see a particular type of recipe, just give me a shout out and I’ll see what I can come up with. Of course, I have plenty of c-h-o-c-o-l-a-t-e related stuff!
I am posting this for my sister, LeeWee… just in case she finally reads my blog. She’s been looking for a potato soup recipe. Don’t tell her that I have some in my freezer for her! I’ll definitely know she’s read Dragon’s Yen when she asks for it!
CHUNKY POTATO SOUP
- Bring water to a boil, add fresh herbs and vegetables. Boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and cheese.
- Stir very well so that the flour and cheese do not clump; continue stirring.
- Serve when vegetables are tender and flavors are well blended.
- Serve topped with cheddar cheese and add a few saltine crackers.