One of my favorite ways to use up leftover or slightly stale pita bread is to make chips with it. They are SO simple and since you’re making them yourself, you know exactly what you’re putting into your body. To make, begin by slicing the pita in half so that the front and back are separated into two circles. Then cut each circle into eighths (if you’re using mini pitas, fourths will probably do) and place on a baking sheet. Brush olive oil over each wedge and then season with salt and pepper. For spicy chips add a bit of cayenne or some garlic powder. Bake for 15-20 minutes at 350 degrees. Check the chips at the 15 minute mark to see whether they’re crispy enough. Let cool before serving. You can store the chips in a Ziploc bag for up to a week, but be warned: you may eat them all in one sitting, especially if you have some hummus or guacamole on hand.
In other news, the Easter basket story I wrote about last month is finally on newsstands in the April issue of Time Out New York Kids. Click here to read it online. I had such a good time making these baskets. Thanks to all of the companies who donated the supplies!
Photo courtesy of Caroline Voagen Nelson