Another weekend has come and gone, so I hope that everyone made the most of it. Kramer and I started our weekend a bit early last week and went to a Broad City Live show at Upright Citizen’s Brigade. It was hosted by the ladies from the Broad City webseries, which is hilarious and I highly recommend checking out a few episodes. On Friday night, we had dinner with my friend Emily at Pulqueria, followed by a cocktail at Apotheke (which was cool but I could only really put up with the ~scene~ there for 30 minutes or so) and beers at Stand4 (which was much more our type of crowd). After we parted ways with Emily, Kramer and I were on the L train headed back into Brooklyn, when all of a sudden the train went express past Bedford Avenue, which is the busiest stop on the L, and made everyone get off at Lormier Street, which was the next stop. That meant that over 600 people started pouring out of the subway station, looking for a cab or another way home. Kramer and I were exhausted, I was wearing heels, and we had resigned ourselves to the fact that we were about to walk the rest of the way home, as there was no way we were getting a cab in this crowd at this hour. Then, suddenly, Kramer ran out into the street and dove into a cab – it was honestly the most amazingly lucky thing that has happened to us. You have to realize that there were just swarms of people at this tiny intersection, and we scored a cab! It really topped off the night. On Saturday, Kramer and I ran some errands, then went to dinner at The Rabbithole for steaks with Morgan, then headed over to the Nitehawk Theater for The Hunger Games. I had never read the books or anything, but the movie was decent. It was definitely no Battle Royale, but I thought Jennifer Lawrence did a great job of carrying the movie on her own, and hey, look, it’s Lenny Kravtiz! He must have caught the acting bug from his daughter after she was in the new X-Men movie. So that was fun. Sunday was relaxing – I did some baking and made dinner while Kramer worked on his Arduino project, but we couldn’t stay up to watch the season premiere of Mad Men – oh well, we can save that for tonight.
I made my own pita bread the other day, so the next, I decided I’d make my own pita chips. You won’t be able to tell the difference between these and the store-bought variety – trust me. I tried making them two different ways: peeling the layers apart for thin, crispy pita chips, or by keeping them together for thicker, crunchier chips. I preferred the latter for dipping in hummus, while the thin ones were perfect to snack on all on their own. You can certainly purchase some pita bread at the grocery store to make these, but my pita bread recipe is incredibly easy, plus you’ll save at least $10 by making them yourself. I don’t know about you, but pita chips at my local store are about $5 a bag for maybe 2 1/2 or 3 cups of chips. I doubled my pita bread recipe, so I ended up with 16 pitas, which in turn made 3 gallon sized Ziploc bags worth of chips. I also made my own hummus, which is, like the pitas, cheaper and much more flavorful than what you can buy at the store. Being able to create your favorite snacks at home is a great way to spend a few hours of your weekend – you’ll see how easy it really is, and your taste buds will certainly thank you for it later.
You don’t need much! You can use whatever spices you like to top the chips with; I just used what I thought would be good.
Cut your pita bread into triangles and arrange them on a baking sheet.
Drizzle them with olive oil and sprinkle with your favorite seasonings. I used smoked paprika, cayenne pepper, cumin, and sea salt.
Bake at 415 degrees F for 8-10 minutes, until firm and crispy. Allow to cool completely before storing.
- 16 pitas, cut into wedges (store bought or homemade)
- cumin, smoked paprika, cayenne pepper, sea salt
- ¼ cup olive oil (plus more as needed)
- Preheat your oven to 425 degrees F. Cut your pitas into wedges and lay them out evenly on a baking sheet. Brush them all with a bit of olive oil (you won't need much), then sprinkle with your favorite seasonings. I did some with just 1 spice, some with all of them, and everything in between - just play with the flavors available to you!
- Place your pitas in the oven for 8-12 minutes, depending on how crispy you'd like them, then remove and allow them to cool before storing.