Sunday, 22 September 2013

Recipe | Sea Salted Rosemary Pita Chips

Here in Australia, where the summer starts early and our culture is largely outdoors, having a few nibbles at dusk on the veranda, balcony or by the pool is ritual. I've recently been trying to make a lot of basics for my friends and I to enjoy and I realised that chip and bread components are ridiculously easy and simple to make in bulk and keep for when you need them. It can also be a lot healthier when you know what ingredients are used and eliminate the nasty artificial flavouring that is in much of the similar products you purchase from the grocery store. 

wholemeal Pita/Lebanese bread 
quality olive oil, in a spray bottle or canister 
sea salt
fresh rosemary
(vary the quantity of each of these depending on how many you want to make)

Set up a baking tray with some aluminium and preheat your oven to 200°C and ensure there is a rack close to the bottom.

Using scissors, cut the bread in quarters. Lay it out on the tray and make sure that none of the pieces are overlapping each other. Overlaps with stop the bread from crisping up evenly. Spray the bread quite generously with your olive oil. Crush another generous quantity of sea salt on the bread as well. This is going to be the most dominant flavour so make sure it is present. Then, breaking the leaves of the stem, scatter rosemary over the bread in the same fashion as you did the salt. If it isn't your favourite flavour feel free to tread lightly or use another herb entirely. Sea salt and rosemary are one of my favourite combinations so I was fairly liberal with mine. 

Depending on how oil conscious you're trying to be, feel free to spray another layer of olive oil on top of the flavouring. For best results, a slight pressing of the ingredients onto the bread makes sure that they don't all fall off with handling.

Pop the tray into the oven, on the low rack you set up earlier, and keep a close eye on the for 15 - 20 minutes. Once browned (not burnt) turn the bread over (yes, it will be hot so be careful) and continue to cook for another 10 minutes - again, keeping a close eye on the bread. All ovens cook slightly differently and I'd hate for anyone to burn their house down cooking this. 

Once they're done, pull them out of the oven and let them rest for a while. If you want to store them do so in an airtight container. I tend to break mine up a bit before doing so. 

On the other hand, if you want to serve them, Jess and I highly recommend a delicious camembert or brie and chopped up pickles (our personal favourite as seen in the picture). They also work well with dips because of their unique scooping shape.

This is probably the easiest recipe I've put up here to date. So simple and handy for spontaneous and necessary evening drinks and nibbles. Again, let me know if you use this recipe or have any question or suggestions.

Happy cooking!
Erin xx

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