This week’s Friday favorite is being posted by popular request. I served these yummy pita chips at a scrapbooking retreat I hosted last weekend at the beach. The girls loved them and requested that I post the recipe on the blog! I got the recipe from my friend Cherilyn when she served them at a church meeting I attended a couple of weeks ago.
I served them with hummus. I bought the Mediterranean hummus from Trader Joe’s. They have a great variety of different flavors of hummus (sun-dried tomato, red pepper, garlic, etc.) If you have a Trader Joe’s near you check out their selection. The chips would be yummy eaten just by themselves too. They are a quick and easy appetizer. Enjoy!
Just FYI – while at the scrapbooking retreat I made great progress on my 40 Days of Fanatical Focus goal of completing my high school daughter’s album before graduation. I completed 90 pages – her sophomore year of high school. Yes – that is ALOT for one year – a complete album. That is what happens though when your children get their own digital camera and take as many pictures as their mother does – it is a sickness!!
3/4 cup butter, softened
2 Tbsp. fresh parsley, minced
1 Tbsp. fresh chives, minced
1 medium clove garlic, minced (I used 2-3 cloves)
1 Tbsp. fresh lemon juice (fresh is best)
6 pita rounds
Preheat oven to 450 degrees
Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly. Cover and let sit for at least one hour at room temperature (I didn’t do this)
Cut each round in half and then separate into two pieces.
Spread pieces evenly with butter mixture.
Cut each piece into 3 triangles.
Arrange triangles on a baking sheet in a single layer.
Bake until lightly browned (about 5 minutes)
Recipe makes about 72 triangles
Serve with hummus