herbed flatbread chips

for me, a trip to the states always brings a new addiction into my life. it started with the marc jacobs addiction (which i - for financial reasons - had to quit very, very soon). then there was the williams sonoma addiction (that i hold very, very dear and i still carry about a gallon of their lime dishsoap back home. once, they even asked me if i was transporting dead bodies, my bags were so heavy). i could continue this list and words like bloomingdales jeans department, sixty tompson hotel, kates paperie, dean and deluca and grandaisy bakery would only be some of the words this list would include. last time i went, i discovered pita chips. probably no big deal if you live in the states. here - we dont even know how to S-P-E-L-L pita chips. there was this special offer at whole foods (another word on that list) and i couldnt resist. started eating them, started to have serious cravings and by the time i left new york i ate pita chips for breakfast. and here i sit in switzerland - with no whole foods, let alone pita chips but still some serious cravings for it. so i had to come up with an idea. if there was no pita chips in switzerland, i had to bring the pita chips to switzerland. so i came up with this recipe. i am using turkish flatbreads instead of pita breads. those flatbreads are simply bigger in size which means there are more chips coming out of the oven.


4 turkish flatbreads
about 120g butter, room temperature
2-3 tablespoons of grated parmesan cheese
freshly picked thyme and rosemary
salt and freshly ground pepper
a pinch of cayenne pepper
more freshly grated parmesan cheese, for sprinkling

heat the oven to 180°c.

mix the butter with the herbs and spices and generously rub it on one side of each of the flatbreads, then generously sprinkle with some more grated parmesan cheese. cut them into (i like) rather big triangle (they dont have to be perfect), place them on a lined baking sheet and bake in the middle of the oven for about 5 minutes, rotating the baking sheet after 3 minutes so they all get a nice brown colour. - baking times may vary, depending how fiery your oven is.
let cool on a cooling rack (attention! hot butter - they are flipping hot when they come out of the oven).

serve with as a snack with a glass of beer or with a soup or salad.

my herbed flatbread chips are my entry for this weeks WHB, hosted by rachel this week. head over to her site rachel's bite to go through all the yummy herb-entries from this week.