By JulieVR
You’ve likely heard of pita chips – but how about naan chips? Scrounging something quick for dinner tonight, I pulled out a package of naan I had forgotten we had. I cut the stack into quarters in seconds, laid them out on a baking sheet and baked them until they were toasty, warm, slightly chewy in the middle and crisp on the edges – perfect for scooping substantial dips, serving with chili or soup, or eating straight-up as an after school snack. They’d make a great addition to a lunchbox, too.
The soft, chewy flatbread is not only delicious served with curries – it works as a pizza crust too. (Top and bake just as you would any prebaked crust.) But I loved the naan chips – not as hard and crunchy as pita chips, they had a good chew, with the toastiness of a pita chip on the corners. I baked mine as is, but you could brush them with melted butter spiked with a little curry powder first, if you want to spice them up a bit.
Crispy, Chewy Naan Chips
Ingredients
- 2 Tbsp. melted butter or oil (optional)
- 1 tsp. curry powder or tandoori powder (optional)
- pinch salt
- 2-4 naan breads
Directions
- Preheat the oven to 350F. If you like, stir together the melted butter, curry powder and salt and brush over the surface of the naan breads. Stack the naan and cut them into wedges – quarters or sixths.
- Spread out in a single layer on a heavy baking sheet and bake for 8-10 minutes, until golden around the edges. Serve warm, or let cool before serving. Makes 8-24 chips.
