Revelations in the Kitchen: Pita Chips and Crostini

17 Sep

I’ve been doing a fair bit of entertaining in the past couple of weeks and I’ve made some interesting– maybe even life-altering?– revelations in the kitchen.  Let me share…

Roaming the aisles of the grocery store last week, I found myself appalled by the price of crackers.   A box of crunchy baguette-style crackers was priced close to $5. Five dollars!!! What a rip off.  I continued to roam and stumbled across a freshly baked baguette.  Hmmm… could I really make my own crackers?  I was about to find out.

My “Best Light Recipe” Cookbook has become a trusty advisor in the kitchen.  It contains detailed recipes for even the most basic things.  I was in luck: they had directions for homemade crostini (baguette-style crackers) and homemade pita chips to serve alongside the-best-hummus-ever.  Both were so easy to make, I’m almost embarrassed I hadn’t discovered them sooner.

Crispy Pita Chips (with what little remains of the hummus!)

For the Homemade Pita Chips

4 whole wheat pita breads
Cooking spray (preferably olive oil spray or butter flavoured spray, but ordinary canola oil spray should work just fine)
1/4 tsp salt

Adjust your oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees Fahrenheit.  Split 4 whole wheat pita breads into 8 thin rounds.  This can most easily be done using kitchen scissors to cut around the perimeter, but you can also tear with your hands, just be gentle!  Cut each round into 6 wedges.  Arrange wedges, smooth-side down, over 2 rimmed baking sheets.  They will be crowded but don’t worry!  Spritz the top of each wedge with cooking spray , then sprinkle with salt.  Bake the wedges for 8 to 10 minutes, or until they begin to brown.  Flip the wedges and reverse the positions of the baking sheets (the one on the top rack will now go on the bottom rack and vice-versa).  Bake for another 8 to 10 minutes or until chips are fully toasted.  Enjoy!  (Chips can be stored in an airtight container for up to 3 days)

For the Homemade Crostini

1 baguette, preferably whole wheat
Cooking spray (preferably olive oil spray or butter flavoured spray, but ordinary canola oil spray should work just fine)
1 clove garlic, peeled

Preheat oven to 400 degrees Fahrenheit.  Diagonally slice baguette into thin slices.  Spread the slices out onto a baking sheet and spray the tops with a spritz of cooking spray.  Bake for 4 to 5 minutes, then flip toasts and bake for another 4 to 5 minutes or until bread is dry and crisp.  While still hot, rub one side of each toast with the raw garlic clove.  Enjoy!

One Response to “Revelations in the Kitchen: Pita Chips and Crostini”

  1. Julie Frankel May 5, 2013 at 9:47 pm #

    To add some kick, I add some cayenne, cumin, paprika or any other combination of spices you like. I make a little mixture in a ramequin with some grapeseed oil and brush it on the pita before tearing it up and putting it in the oven.

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