Pita Chips: making chips from hand-pulled noodles (chemian 扯面)

As a bonus from our pulled noodle adventures, I manufactured a load of…pita chips. Or some variation tasting an awful lot like the pita chips from Trader Joe’s I used to love to munch on with or without dips.

After pulling enough noodles to make our two large bowls of biangbiang mian (see post on making the noodles), we still had about three lumps of pasta dough left. I simply rolled out the remaining dough (quite thin but not noodle-thin, but the thicker ones were also tasty), and sliced them into rough triangles. Ground a little sea salt on top and tossed them in my toaster oven at a low temperature (140 -150c) for about 10-13 minutes, or until they turn toasty brown.

Christine laughed when I threw the first batch into the toaster (admittedly, it was just for kicks since I was washing up) but I do believe she is a convert. They taste just like pita crisps, but I think the sesame oil in the dough and the peanut oil we used to coat the dough gave these crisps an added fragrance and flavor. I hate wasting food so this discovery using left over noodle dough pretty much made my day.