We missed the Super Bowl last night. What happened was the local high school was performing Phantom of the Opera and I’d purchased tickets before I realized it was Super Bowl Sunday. So I’m behind on all the Super Bowl news, which is okay since I don’t have anybody to talk about it with anyway, but I am caught up on snacks thanks to this recipe.
Fuzz liked these a lot and they were really easy to put together for an after school snack. And sorry to sound like a dork, but the little pinch of sugar really brought out the sweetness of the basil in the Italian seasoning. Also, I took a second photo not because I think you need a visual showing how to arrange chips on a tray, but rather so I could show the label of this really good olive oil I bought around Christmas as a special gift for Todd. It’s neither grassy nor bitter but rather buttery and fruity. It’s called Olio Santo and I ordered it from Williams-Sonoma. If you’ve tried it, I’d be interested to hear your opinion.
Italian Spiced Pita Chips
2 pita pockets (4 halves that are pockets)
2 1/2 tablespoons good quality extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Small pinch granulated sugar
2 1/2 tablespoons grated parmesan cheese
Preheat the oven to 350 degrees F. Line a large baking sheet with nonstick foil.
Split the 4 pita halves so that you have 8 semi-circles, rough side up.
Mix together the olive oil and all the spices (garlic powder through sugar). Brush the olive oil mixture evenly over the semi-circles. Stack 4 at a time and cut into thirds so that you have 24 triangles. Arrange on the baking sheet, split side up, and sprinkle grated parmesan cheese evenly over the chips.
Bake for 11-13 minutes or until edges are lightly browned. Makes 24