Let's Dig In!
I can’t imagine a Super Bowl Party without a 2, 3 or even 7 layer dip being served. If you don’t have a dip yet for this Sunday, you’ll need to get one…fast! Here are a couple dip options for your chips.
Speaking of chips, what’s your dip scooping chip of choice? No name ruffled potato chips? Or are you into the fancy tortilla chips that come in an assortment of colors? As for me, I sometimes like to go with a homemade style chip such as these crispy pita chips. Crunchy on the top, soft on the bottom and they never break no matter how many layers you’re trying to scoop out. Their size alone also allows for double dipping. Dip one side take a bite then spin it around and scoop away. It’s a perfectly legal dipping move as no saliva from the chip ever meets the dip.
These pita chips are all dressed with a light sprinkling of Parmesan cheese, salt, pepper, garlic powder, and as Snoop Dogg would say, ORAY-GANO. Broil them in the oven for 2 minutes and they'll be ready for scooping.
All this chip and dip talk makes me think of Snoop’s song “From da Chuuuch to da Palace”. In this case “The Chuuuch” ("one love, one community") is the dip. “The Palace” is your mouth. The dip needs a slick ride to make it the palace and that’s where these pita chips come in!
To the Palace Pita Chips
Toasted Pita Chips Topped with Parmesan Cheese and a Blend of Spices
4 Pitas (without the pocket) 7-inch in diameter
1 tbsp Parmesan cheese
½ tsp oregano
¼ tsp garlic power
¼ tsp each salt and freshly ground black pepper
Using a pastry brush, lightly brush the top of each pita with oil.
In a small bowl combine cheese, oregano, garlic power, pepper and salt
Sprinkle equal amounts of cheese mixture over each pita. Cut each pita into 8 equal sized triangles. Place on a baking sheet and broil in oven until tops are crisp, about 2 to 3 minutes. Serve with your favorite dip.
Volume: Makes 32 Pita Chips
* * * *
Brent Garell (The Kitchen Roadie)