Wookiee Hut Cuisine presents:
Spicy Pita Crispy-Snaps and Olive Dippity
by SuSu

"What are you feeding my children?"


Princess Leia was glaring at her brother. "Don't 'huh' me! You don't do that nearly as well as Han, and he sure wouldn't be feeding them 'cocktail playtime snacks' called spicy crisps and something called 'dippity'! Who's idea was it to make playtime into a cocktail party??"

"Oh, that ..." Luke grinned and looked sheepish. "It's not all that spicy. I just figured that they should know more about their heritage, is all. It never hurt me, and I grew up on the stuff."

Leia was relieved that it wasn't something plastine or one of those synthetic messes popular with kids. But she didn't feel like letting go of her anger. "That's no excuse to be filling them up fantasies of adult drink parties, as well as with rich cream and spicy—"

"But the foods is made with naturally generated stuff, Leia! I made them myself, and it's better to have them liking the real stuff early on, so they know the difference, I mean." Luke smiled, in that way that always made Leia grateful to discover her brother was such a good, wholesome, innocent man. "The stuff people turn their nose up at, I think it's because they never had it done properly. Like olives — do you know of any kids who've come to like olives without having a good version of them?"

Her brother had a point, and she forgave him; she did agree that it was good for the kids to have 'real' food instead of bagged crisps and pre-made dips.

Leia scowled at her sibling, but in a friendly way. "Well, I suppose they need to learn to socialize, or they might turn out as social miscreants — like their father or their uncle!"

Spicy Pita Crispy-Snaps
In restaurants, this fashionable accompaniment to dips and drinks are often deep-fried, like tortilla chips are supposed to be. But this method is much less bad for you — a snack of 4 of these generous wedges is said to be under 100 calories. Not a considerations for heroes of the New Republic with their very physical lifestyles, but for the rest of us, it's good to know this. And a good way to get children used to spices — you can vary them as you wish. One good variation: use a meat spice rub that you get for barbecuing meats. And the crispy snappiness of the tips of the wedges contrasts nicely with the dry chewiness of the base, making them great with drinks!
  • 4 x 8" / 20 cm pita breads
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
Heat the oven to 350°F / 165°C. Line a baking pan with foil and set aside.

Cut the pita bread into 8 wedge sections. (If you prefer them smaller, go ahead and cut the pitas into 16 wedges.)

In a bowl, mix together the olive oil with the cumin, coriander, cayenne, garlic, black pepper, and salt (OR 2 teaspoons of your favorite spice rub).

If you wish, you can try to toss the pita wedges in the oil-and-spice mix, but it may be easier to rub the mixture onto the wedges. It needn't go on thickly — you really only want enough to barely coat the pieces.

Place the wedges onto the baking pan in one layer and place in the oven. Cook for 10 minutes, then turn the pitas. Cook for another 5 to 10 minutes, or till the wedges are browned and crispy.

Cool the chips completely before serving. They can be stored in air-tight containers or baggies once they are cooled to room temperature.

Serves 8.

Back to the Menu: Spicy Pita Crispy-Snaps and Olive Dippity

Olive Dippity
Olives are considered an acquired or "adult" taste, and it's like a rite of passage. If you don't enjoy olives, you are considered simply immature, or maybe unformed. It's a harsh assessment, but if you've grown up eating them, you're more likely to enjoy them. This olive spread uses sour cream to dampen the bitterness normally associated with olives, so that they can be enjoyed in a less threatening, less purely naked way!
  • 1 cup olives, niçoise or kalamata (with pits in — they taste better)
  • 1 clove garlic, minced
  • 2 teaspoons dried thyme
  • salt, to taste
  • 1 cup sour cream (use lite sour cream, if preferred)
Remove the pits from the olives by cutting a slit down once side to "crack" them and remove the pits. Chop them roughly and place in a bowl. Mince the garlic and combine with dried thyme and salt on the cutting board and chop them together to form a paste. Place in the bowl, along with the sour cream. Mix thoroughly and serve with chips. Yields about 1¾ cups.

Spicy Pita Crispy-Snaps and Olive Dippity

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