Here’s a sure-to-please and easy snack. It’s so simple, in fact, I feel a bit silly putting down the instructions… but whenever I bring these to a gathering, someone always asks for the recipe. I made a whack on the weekend, so I took the opportunity to take some pics. Just to let you know though: this is an off-the-cuff concoction — no measurements!
Seasoning: pour a whack of olive oil in a bowl and add crushed garlic, salt, pepper and whatever herbs & spices you like. This time, I threw in a couple of shakes of Montreal Steak Spice.
Pre-heat the oven to 275˚ F / 140˚ C. (I’ve tried higher temps, but then tend to burn the chips! I’ve found using a lower heat with a longer bake time makes for a much crispier chip, anyway.)
Cut up pita pockets (I tend to use whole wheat) in sixths, or eighths if you want smaller chips.
Split apart each triangle into single ply pieces, and lay them in a single layer on a baking sheet, with the inside (breadier, less smooth side) facing up.
Dole out the seasoning on each triangle. I use a fork first to make sure each chip gets a little garlic on it, then I go over each chip again with a brush to spread everything around lightly — make sure there are no big pools of oil. (Sorry, I was a little over-excited at this point and forgot to take a photo! Gah…)
Bake for 12-15 minutes, or until the chips are golden and crunchy.
Once you’ve let them cool a bit, they are delicious with dips (hummus, tzatziki, salsa, artichoke, whatever you’ve got!) or just on their own. Warning: these are highly addictive and cause garlicky breath… Enjoy!
Do you have any super simple recipes to share?
On the topic of garlic, John recently planted a bunch of cloves that had begun to sprout on our counter.
We’re hoping to add garlic to our balcony garden. John’s Mum grows her own bulbs every year and they kick the storebought kind’s butt by a long shot in both size and taste. Ideally, we would have planted these in the fall, like she does; the sprouts die over winter, but then new bulbs grow the following summer. So we are cheating by growing the sprouts indoors now, and then we’ll put them outside once they become taller; hopefully they can catch up. Go garlic, go!