Recipe: Savory Pita Chips

So I missed a day of NaBloPoMo, which means I don't qualify this month. I'll try it again next month. After that, I didn't try too hard to keep up. To make up for it, I'm posting something extra special today. I came up with this idea while trying to answer the age-old question, "What do I do with a truckload of leftover tsatsiki?" I'm referring to that yummy cucumber sauce served with gyros. I made some for lunch the other day and still had well over a cup left. I also had three pitas left. I used one to pack leftover gyros for Nate's lunch and the other two to make these, which were pretty tasty by my family's standards.


Savory Pita Chips

• 2 pitas (I used wheat)
• 2 tablespoons extra virgin olive oil
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt

Preheat oven to 375 degrees Fahrenheit. Cut each pita into pieces, about 1.5 inches square. Pull apart pieces if necessary (so that each chip has a "right" and a "wrong side"). Pour olive oil on to a cookie sheet with raised edges. Add chips and toss to coat. (I did it this way to save dishes, but if you don't have a pan with edges, you could toss them in a bowl and use a flat cookie sheet.) Lightly sprinkle with cumin, oregano, and salt. I guessed on the quantities of the spices--basically, follow your instincts and add just enough spice to give the chips some color. Bake at 375 for about 10 minutes or until golden brown. Serve with tsatsiki (I used a recipe similar to this one, except with no mint), hummus, or your favorite dip. Also, you could sub melted butter for olive oil and season with cinnamon sugar. How great would those be great with fruit salsa or ice cream?

Enjoy in moderation. :)