4 8 pita rounds
1 tbsp margarine, melted
1 tsp salt
1/2 tsp black pepper
1 tsp hot pepper flakes
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried basil
Directions
Preheat oven to 350 degrees. Cut pitas in half forizontally. Cut
into 4 equal poritons. Separate into 32 pieces. Place on an
ungreased baking sheet. Brush with melted margarine. Combine salt,
black pepper, cayenne pepper, pepper flakes, garlic powder and basil
in a small bowl. Sprinkle over pita chips. Bake for 10 minutes or
until chips become crisp.
Prep. time: 30 minutes
Source: More Cajun Cooking
: Modern Publishing
Servings: 32 chips
Cajun Pita Chip Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cajun
The History of Recipes
It is quite feasible to trace the history of recipes way back into antiquity, at least as far as early Egypt, and potentially, even further back. In practice though, mostly, these old recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the early Romans made use of many aromatic flavours, including some familiar names for example thyme, mint and dill. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic meals, and because of this the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes common in their social group. By the advent of the 1900s, cookery books were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cajun Pita Chip recipe.
