Whenever I’d watch my mom make lentil soup, I was always impressed with how quickly she was able to get it on the table for dinner. Within 30 minutes, a mound of dried, red lentils would turn into the creamiest bowl of soup. The creaminess …
Month: January 2019
As the youngest of the three teas, I would often be tasked with the easier recipe for our family gatherings. Pita chips! It didn’t really matter what they were purposed for, hummus, baba ganoush, or fattoush. I always found myself with the simple task of cutting pita bread with our kitchen scissors and then waiting for them in the oven while my mom and sisters took on the more complex dishes and party agenda. However, I embodied this role and ensured that my pita chips were the perfect consistency, a median between chewy and crunchy. Unfortunately, about half the time, I would forget about them in the oven. As always, my mom came to the rescue and a perfectly textured tray of pita chips was magically waiting on the top of our stove to cool.
Hopefully, my cooking skills have graduated past pita-chip-maker status. But for those still trying to find their niche in the kitchen, I know you will enjoy this simple recipe and the many dishes it complements.
- 3 pita breads
- 2 tbsp olive oil
- 1/2 tsp salt
- Preheat oven to 375F
- Line baking sheet with aluminum foil. This baking sheet should be large enough to evenly spread one layer of sliced pita so that each slice does not overlap one another
- Cut pita chips into bite size pieces (with kitchen scissors)
- Place pita slices onto baking sheet and drizzle olive oil and and salt
- Toss all ingredients on the baking sheet so each slice is evenly coated with salt and olive oil
- Bake for 15 minutes. I tend to like my pita chips slightly chewy, so oven time may vary based on desired texture