My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 25, 2010

Easy Pita Chips

For those of you that don't subscribe to or purchase Real Simple I thought I would share this with you. Making your own pita chips, or bagel chips are so much better and cheaper than store bought.

Feel free to change the herbs to your liking. Or for a healthier spin use wholewheat pitas instead of plain. These are just plain wonderful.

Not to mention the fact that I'm exhausted from too much birthday. I'll do better tomorrow

Easy Pita Chips
Serves 6
print recipe

4 pitas
1/4 cup olive oil
1/2 cup grated Parmesan (2 ounces)
1 teaspoon dried oregano
Kosher salt and black pepper

Heat oven to 400 degrees F. Split the pitas horizontally to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.

Sprinkle with the Parmesan, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake until golden brown and crisp, 10 to 12 minutes. The chips can be stored at room temperature in an airtight container for up to 1 week.

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