Save yourself a couple of bucks and make perfectly spiced chips to accompany any dip you’re making or cheese you’re serving with homemade pita chips. They take no time, and are a lot less fattening as well. These chips have a sprinkle of smoked salt, but you can use any dried herb or spice that will match your dip or cheese—chili powder for guacamole, cumin for hummus, oregano for onion dip, or rosemary for blue cheese. Let the flavor combinations go wild!
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Time: Less than 10 minutes total for pita chips; Less than 5 minutes active for smoked salt plus time for drying
2 whole pitas
1/2 teaspoon smoked salt, recipe follows
For Pita Chips:
1. Turn oven setting to broiler (on low, if possible). Cover a baking sheet with foil and spray with cooking spray. Cut the pitas in half, pile on top of each other and cut in half again. Cut each quarter in half to make triangles. Carefully pull each triangle apart at the “seam.” Lay on the baking sheet and spray pita with cooking spray. Sprinkle with smoked salt.
2. Broil pita for 2–3 minutes, checking often so they don’t burn. Serve with your favorite dip or cheese.
For Smoked Salt:
1. In a small bowl, mix 3/4 cup coarse sea salt and 1 tablespoon liquid smoke. Lay on a baking sheet to dry for 24–48 hours.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty, lifestyle.