A few weeks ago, Michael Pollan’s new(ish) book, Food Rules, caught my eye. When I grabbed it off the shelf and opened to a random page in a book filled with suggestions on how to eat better and healthier, it suggested to only eat the snacks and sweets that you make yourself. This has been a semi-rule in our home for a while now. We do indulge in store bought snacks every once in a while, but in general, we try to make what we can at home so that we know exactly what is going into our snacks and so that what we eat is not, well, too convenient. (Someone around here might, cough cough, have a bit of a Kettle Korn issue, but I will not say her name.)
Within those parameters, we try and keep it easy when we do make our snacks. A little effort is great, but let’s not work ourselves silly here.
Enter the pita chip. We’ve made these pita chips in the past to go with everything from soups to dips. These Yummies snacked on their homemade chips and homemade dip, crunching away at them happily. Try making these the next time you need a snack to bring to school, pack in a lunchbox, or party with.
Homemade Pita Chips with Flax Seed Oil
*4 large pitas, cut into 8 wedges each
*1/2 c. olive oil
*1/4 c. flax seed oil
*salt, to taste
*optional seasoning ideas:
-nutritional yeast
-sesame seeds
-dried herbs: finely chopped rosemary, oregano, thyme
-cinnamon or cinnamon sugar
-parmesan cheese (sprinkle over the chips after cooking on one side)
Preheat your oven to 400 degrees F.
Together: Prepare 2-3 rimmed baking sheets by lining them with parchment paper.
In a very large bowl, whisk together the olive oil, salt, pepper, and any optional seasonings. Add the pita wedges and swirl them around with your hands till they are more or less full coated.
Arrange the wedges in a single layer in your prepared pans.
Big Person: Place the chips in the oven and bake for 6-8 minutes on each side, flipping them over with tongs after one side is done. They should be crisp and golden brown.
Once they’re done, remove them from the oven and brush the top of each chips with the flax seed oil. Let them cool for a few minutes before serving.
