I’ve been having trouble getting inspiration lately. Not so much for blog posts, but I just don’t know what I feel like cooking at the moment. I’m finding so many amazing recipes everywhere, but I’m trying to eat a bit more healthily and only make one sweet dish a week, so that rules out a whole lot of recipes that I’m drooling over right off the bat.
Last weekend, Iain desperately begged me to make my Blueberry Lemon Slice, so that ruled out any other sweet recipes for the week. As part of my healthier eating plan, I’ve been trying not to snack too much. When I do snack (which, let’s face it, is bound to happen), I’d rather snack on something homemade, instead of store-bought, so I at least know what’s in it. So I began searching for savoury snack recipes.
Last year, I tried spicy roasted peas for the first time. My first savoury snack attempt just had to be spicy oven roasted peas. I couldn’t get them crunchy enough without burning them though, so I need a bit more practice on those before they become a blog post. Maybe I’ll try chickpeas instead next time. My second attempt at savoury snack food was baked pita chips. One of the girls at work made them for international food day and I was hooked! This recipe attempt was much more successful than the peas.
Pita chips are so easy to make, and can be flavoured with any seasoning you want, so they’re so versatile. They’re great for dunking in dips, but I’m a weirdo and actually prefer them on their own, in all their flavoured goodness. They’re also a great snack to make if you’re short on time – less than 15 minutes in the oven and you’re good to go. If you make the full amount below it may take a bit longer because you’ll have to work in batches. Unless you have a ginormous oven. In which case, I hate you! Really. Not really, I just envy you so so much. Making the whole batch also means you have more pita chips to snack on, and that is never a bad thing, so go on, make the whole batch!
If you’re looking for a quick, easy and healthier snack, then look no further than these pita chips. Feel free to mix up the spices as you please.
Baked Pita Chips
Prep Time: 10 minutes
Cooking Time: 12-14 minutes
6 wholemeal pita breads
⅔ cup (150ml) olive oil
1½ tsp cumin
1½ tsp garlic powder
1½ tsp paprika
3 tsp salt
- Preheat oven to 200°C/400°F/Gas Mark 6. Line two large baking trays with baking paper.
- Cut two pita breads into equal size pieces. I got about 12 large chip-sized pieces from each pita, but it really depends on the size you buy. In a small bowl, add olive oil, cumin, garlic powder and paprika and stir well. Use a pastry brush to coat each pita piece in olive oil mixture on both sides. Set coated pieces on the prepared trays, ensuring that the pieces don’t touch. Sprinkle with 1 tsp salt.
- Bake for 8 minutes, then turn chips over and bake for a further 5-6 minutes, until crispy. Allow to cool before serving. Chips will harden slightly while cooling, but you want them crispy when they come out of the oven.
- Repeat steps with remaining pita bread in two more batches, making more olive oil mixture if needed. Store in a ziploc bag to keep fresh.