PITA CHIPS

pita chips are many things. they are, dead easy, delicious, healthier (depending what you put on them) than normal chips or crisps, quicker than a speedy gonzales to make and easy - did I mention easy already??

but don't let their ease shroud their delectability. these chips came out of the oven and within about 10 minutes were completely gone!!!! a crowd hit!!! they go perfectly with this salsa I made earlier this week (I think it's condiments and snack week here on the blog) and can be topped with pretty much anything of your choice. the recipe below however is a great start and a delicious combination.

and now confession time: I haven't played piano in about a month. and for someone who is prepping for their sixth grade exam, that's not ideal. I had these goals that I was going to knock down a couple of pieces over the holidays but that dream has just condensed into "now let's re-learn all the stuff we've forgotten because we were lazy".  the same can be said for my singing pieces. gah! and I try and laugh it off and say that "oh it doesn't matter, I don't go back to school for another month" when really it's much less and I need to get practising stat.

also this week I learnt that fart is one of the oldest recorded words in any language from this here. reason why I love hank green #47.

and so as we step into the third week of 2015, here's a recipe to help combat those 3:30pm munchies. or 2am munchies. whenever you get munchies is cool - no hate.

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rosemary pita chips

ingredients

two pita breads

1/4 cup extra virgin olive oil

3 tablespoons sea salt

2 tablespoons dried rosemary

1 tablespoon dried chilli flakes

cracked pepper

method

preheat the oven to 180 degrees celsius

slice the pita breads in half, then into wide strips. arrange the strips onto a baking tray line with baking/greaseproof paper.

drizzle the oil, sprinkle the salt,  rosemary and chilli flakes and crack pepper over the uncooked chips.

bake in the oven for 10-15 minutes or until dry, crispy and golden brown.

serve warm or cool and store in an airtight container for up to a week.


- jess x