This is so ridiculously easy, it almost seems an exaggeration to call it a recipe. But local high-end groceries carry pita chips for about $10 a pound. That is pretty pricey, and to my way of thinking, worth figuring out a cheaper way. And better too, as it turns out!
Begin by cutting pita bread into wedges. I used plain pitas, but I am sure other flavors would work just as well. Cut each pita in half, then in quarters and then again, until you have the size you like. I prefer them smaller, for two reasons. The first is that they are going to cook more quickly and uniformly and the second is that they are easier to eat and you get a higher hummus to chip ratio with smaller ones. The chips are good, but it’s all about the hummus for me!
Spread the chips evenly in a single layer on a parchment lined baking sheet and drizzle lightly with olive oil. Shake the pan a bit to get the oil spread under the chips as well.
Bake at 400º, checking every 5 minutes until chips are nicely browned and crisp. You may have to drizzle on a bit more oil if it all gets absorbed and they still aren’t done. Sprinkle lightly with kosher salt and the dried herbs of your choice – I used thyme and oregano – and return to the oven for another 2 or 3 minutes. Cracked black pepper is also nice. You can use garlic and/or onion powder, but only return to the oven for about a minute if using those, as they will burn and turn bitter tasting very easily.
Allow to cool and serve. They will go nicely with any dip, and are great with cheese, but they are a natural with hummus – like maybe my Roasted Garlic Hummus.
I was out by the finch feeder, weeding and he was just sitting there watching me. I sprinkled a few niger seeds on my palm and he hopped right on my hand to eat them. I think he heard I was putting Pine Siskins on my blog and he wanted to get in on the action. Too bad for him that my camera was in the house. Too bad for me too.
I’m expanding my front garden too – an arduous taking-far-longer-than-I-had-anticipated task. It keeps getting bigger as I go along, seemingly out of my control. Aliens may be involved – not sure about that yet.
people who enter when you post the contest. That is the only stipulation. It doesn’t have to be a huge prize – some of the best things come in small packages you know. If you post about the giveaway on your blog, or mention it on Twitter or Facebook, you get an extra entry – just be sure to come back and comment again with the link to the mention. The prize? A nice print of any photo in my 
1/2 cup natural peanut butter
Beat together until completely combined – which takes a little longer than regular peanut better because natural has a denser texture. Then add
Beat that a couple minutes, until it is very fluffy and then beat in
Add
Grind together
emptying it into the palm of my hand and then turning the curved side into the sugar mixture, rolling gently to completely cover the top of the cookie. The sugar and peanuts will tend to clump a bit, so fluff it up with fork every couple cookies. The step sounds like more trouble than it really is, and it is so worth the little bit of bother, because this topping is part of what makes these really special.
Place sugar side up on the baking sheets, leaving a couple inches clearance all the way around.
Bake for right around 12 minutes, until the edges are beginning to brown nicely, but the center is still a bit soft. Remove from the pan and and cool on a rack. Makes about 4 dozen cookies.
When you take a bite, you don’t think “cornmeal” necesarily – you just know there is a little something extra in there. The sugary topping, as I said, is so nice, a little finer texture than the sugar right out of the bag, so it melts in your mouth a bit like confectionary sugar does. As I mentioned, these not only keep very nicely in a sealed container, but they actually take on an even nicer texture after a couple days. Provided they last that long of course!
She likes having her picture taken about as much as I do, so the pickins are slim. Unless you want to see her making a rude gesture at her mother, and that is just not very ladylike, you know? I don’t know where she gets this stuff from.
