Savory Vegan Snacks for Any Festival
Pita Chips with Za’atar, Brined & Roasted Almonds with Smoked Paprika, Fig Salami
This week I am sharing 3 outstanding (and simple) recipes to make and enjoy for any festive occasion. They are fabulous to bring along to a lunch or dinner party and share with others – everyone will be amazed your delicious creativity.
The three recipes presented in this week’s vegan kitchen are delicious alternatives to stale store-bought snacks – they feature bold flavors, interesting textures and endless possibilities to create your own variation.
I invite you to give these recipes a try in your kitchen – they are wonderful snacks you will enjoy throughout the year. As always, I appreciate hearing from you, so feel free to leave a comment, share your creations or let me know what’s on your mind.
Pita Chips with Za’atar
I’ve enjoyed eating chips (or crisps to the UK English-speaking crowd) for most of my life. I like the snappy texture and saltiness – always perfect in combination with a delicious dip. But store-bought chips are generally unhealthy, so I prefer making my own.
These pita chips are simple to make and delicious. They aren’t necessarily something to eat daily, but I think they are perfect as an occasional snack or to enjoy with a dip – and they are far better (and healthier) than what is normally available in supermarkets. I suggest trying them with Hummus, Byesar, Babaganoush or Muhammara.
Difficulty: simple
Yield: about 50 chips
Ingredients
5 flatbread roughly 30-cm (12-inches) wide
extra virgin olive oil
Za’atar seasoning (see tips)
sea salt for seasoning
Method
Preheat the oven to 180°C (350°F).
Coat both sides of the flatbread evenly with a thin layer of extra virgin olive oil. Sprinkle liberally with za’atar on one side, and season with sprinkles of sea salt.
Slice the bread in half horizontally. Slice each half into 5 wedges. Place the seasoned wedges on a baking tray lined with parchment paper. Bake in the preheated 180°C oven for 6-8 minutes. The chips should be just golden and firm. Cool completely. Keep in an airtight container at room temperature for 3-5 days.
Tips and Variations
Za’atar can be found in most Turkish stores. Alternatively, make your own by combining equal parts white sesame seeds, dry thyme and ground sumac (also available in Turkish stores).
I use relatively thin flatbread that is found in most stores carrying middle eastern products. These flatbread are slightly thicker than a flour tortilla, although you can use tortillas as a substitute for the flatbread. Baking time will only be 3-5 minutes if using tortillas.
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Brined & Roasted Almonds with Smoked Paprika
