Jan 6, 2011

10-minute semi-homemade wrap chips

Let's say there are times when you have a craving for a food that's not in the house. And maybe, like me, you try to ignore it for a while, but the craving just keeps coming back. And then finally, after staring desperately into the pantry (or the fridge), you throw some likely-looking ingredients together, apply your current best level of kitchen skill, and hope for the best.

Sometimes this leads to miserable failures. (Remember my jury-rigged desperation noodles?)

And sometimes you pull off a win. :D This is one of mine:

Jury-rigged chips

The craving: crackers.

The result:

10-Minute Semi-Homemade Wrap Chips

  • wraps — the kind you stuff with sandwich-type fillings and roll up to eat (I used a leftover Toufayan wrap)
  • olive oil
  • sea salt
  • freshly-ground pepper
  • garlic powder
  • paprika

Now, I don't want to make this seem more complicated than it is. Really, you need only three basic ingredients: something resembling a wrap or burrito skin (soft taco shells would also work), some form of oil you don't mind baking and eating, and your seasoning of choice.

How to make them:

Preheat oven to 350 degrees F.

Spread some olive oil on the wrap. This doesn't need to be very precise; I poured some on one side and used a spoon and the wrap itself to spread it around.

Sprinkle seasonings on.

Cut up the wrap into chip-shaped pieces. (I cut mine into wedges.)

Place wrap pieces on a baking sheet. Bake for 10 minutes (or a little less — check around 8 min to make sure they don't burn).

Remove from oven, let cool a bit, and EAT!

Mine were super-crispy, and good both by themselves and also with lemon hummus. Bet you can come up with your own awesome seasonings ... and you could even make dessert chips. Nom nom nom.

Jury-rigged chips
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