Leftover Butternut Soup and Pita Chips

A couple weeks ago Patrick and I made a Butternut Squash-Pear Bisque and it was delicious. We mentioned in that post that it needed a little addition. So when we served the leftovers we fixed little tortilla chips. (We had leftover flour tortillas from making Black Bean & Salmon Tostadas.) This ended up being a simple meal and free since we already had every thing on hand. It's so nice to have leftovers and being able to repurpose items you've already used one night. We didn't really have a recipe to go by because I had seen this on television a long time ago and just kind of guessed! But you're certainly able to google this and there are lots of other helpful suggestions.

For the tortilla chips, I stacked them onto each other and cut them in quarters. I had purchased the small tortillas so if you have larger ones you might want to cut them more. Of course cutting them is entirely up to you--you might even prefer strips! Place the chips onto a greased baking sheet then either drizzle the chips with evoo or brush it on (we brushed it on). From here you're able to flavor your chips however you'd like. For this night I had chosen to use a little salt and pepper, dried rosemary, and parmesan cheese. Bake in a 350F for around 10 minutes but keep an eye on them. Once they're crispy they're done!

The chips before entering the oven. 
And here's the meal! Can you tell what Patrick added to the chips before he put them in the oven without me knowing about it?! So sneaky...

Patrick added finely chopped onion and cheddar cheese! So many flavors. 

1 comment:

  1. Wish I had this to serve for supper tonight. Sounds interesting.