Posts Tagged ‘chips’

Perfect Pita Chips

I find that chips in generally are one of the easier types of food to put together, but also one of those sneaky recipes that can go really wrong, really quickly. It takes a good eye to make a good chip, but with some practice and patience chip-making is actually very simple. The pita chips below are the perfect complement to hummus. Here at our Homestead we make homemade hummus and now make these pita chips at the same time so we have a great, easy, homemade side-dish that really impresses all of our guests. They are stunned when we reveal that both the chips and hummus are homemade. Impress your friends at your next picnic or BBQ with these easy chips below:

The recipe below is modified from:


1 pckg Pita Pockets
2 tbsp Olive Oil
1 tbsp Cumin
1 tsp Kosher Salt
1 tsp Garlic Salt


Preheat oven to 350 F. Brush one side of each pita pocket with olive oil and then sprinkle the salt, cumin, and garlic salt over the pockets. Each pocket needs to be sliced into 4 triangles. Bake 15 – 20 minutes until they are light brown.

Again, these are best with hummus as an appetizer. Make extra, because I can promise you will be nibbling on them while waiting for the rest of your food to finish cooking!


Baking Kale Chips

After writing about how I was going to make Kale chips for months I finally bucked-up and did it. I wish I had done it sooner – seriously such a great treat! They have a certain taste to them but that’s what really makes them unique and a good treat! If you are into junk food you may really enjoy the taste and texture of this ‘chip’. Preparing them was a breeze, I’m honestly shocked at how easy it actually was. My biggest suggestion with this is to store them out of sight – otherwise you will devour them all in no time! I ‘created’ the recipe I’m sharing below after reading through a bunch of kale chip recipes on the web, this combo is what I used and it worked out well!

Kale tossed with olive oil and salt


1 bunch of kale
1/4 tsp of salt
1 tbsp extra-virgin olive oil

To Bake:

Pre-heat your oven to 400 F. Line two (maybe 3 depending on how much kale you have) baking sheets with parchment paper for easy clean-up. (Parchment is optional but make clean-up a breeze!).

Kale on the baking sheet

Wash your kale and remove all of the tough stems. I used the curly kale because that is what I had, but after reading online it seems that really any kale variety should do the trick. Ensure that your kale is mostly dry after washing and cutting it up – patting it dry with a paper-towel post washing should do the trick. Put your clean kale into a large bowl.

Drizzle the olive oil over your kale and either by hand or with a spoon (or salad tongs) mix the kale and oil together. Once the oil and kale are mixed sprinkle the salt in and mix the kale up again.

Kale chips ready to crisp in the oven

Place your salted and oiled kale on your baking sheets. You want to ensure that your kale does not overlap and that it is as flat as possible. We were able to use just 2 baking sheets but they were pretty packed. I’m sure using a third baking sheet would not have been the worst idea out there. Once your kale is on the baking sheet sprinkle a bit more salt on, but not too much, really just a pinch.

Bake the kale in the oven for about 15 minutes, or until most of the leaves are crisp. It will be really easy to see when the kale is looking crisp. Once you take the kale out of the oven allow it to cool for about 15 minutes before stuffing your face. Enjoy this healthy treat!

The delicious baked kale chips!

%d bloggers like this: