homemade pita chips with olive tapenade

 

 

Homemade Pita Chips

 

Yield: 48 pieces

Rating: Awesome. Super easy.

 

Ingredients:

3 round pita breads with pockets

Oil spray (like Pam)

Salt

 

Directions:

Preheat your oven to 350 degrees (or 325 convection).

 

Using a serrated bread knife, cut your pita into 8 pieces (like a pizza).  Then take each piece and cut in half- separating the pocket and creating two pieces.  So each pita will give you 16 pieces. Spread the bread out on a baking sheet and spray generously with the oil spray and sprinkle with salt.  Turn each piece over and repeat.  Place your sheet trays in the oven and bake for 10 minutes, rotating the trays from front to back at the 5 minute mark.  When your chips are completely cool, you can store them in an airtight container or zippered bag.

 

Plan Ahead:

The chips can be made up to 2 days before serving for optimal freshness.

 

 

 

 

Kalamata Tapenade

 

Note:  I always cut open each olive to check for pits or fragments.  Within each jar of pitted olives, I always find one.  Trust me – your teeth will appreciate it.

 

Yield: 1 quart

Rating: Super easy with big reward.

 

Ingredients:

1 small eggplant, cut in half lengthwise

Oil spray

¼ teaspoon kosher salt

1 jar of pitted Kalamata olives (I like the “Krinos” brand)

12 sundried tomatoes

6 basil leaves

1 handful of parsley

1 garlic clove (or 2 frozen cubes)

¼ cup extra virgin olive oil

 

Directions:

Preheat your oven to 375 degrees (or 350 convection).

 

Take your eggplant halves and spray the flesh with oil spray and sprinkle with salt.  Place flesh side down in a baking dish or on a sheet tray and roast in the oven for 30 minutes.  Scoop out the flesh and place in a food processor.  Add your olives, sundried tomatoes, basil, parsley, garlic and oil.  Process in the machine for about 30 seconds or a little longer if you like it really smooth. 

 

To store the tapenade, place it in an air tight container with plastic wrap directly on the surface of the tapenade – then cover your container. 

 

Plan Ahead:  This will stay fresh in the refrigerator for about 10 days.  So definitely make this ahead of time.  I suspect this freezes well but I never have any leftovers to try it out on.  I will update you when I know more.