I made homemade salsa the other day, only to discover that we had no chips of any kind in the house. But we did have tortillas. And pita bread. So Scott and I made our own chips by cutting the breads into triangles, frying them, and salting them. We're just like pioneers, if pioneers had store-bought flatbreads and deep fryers and didn't care about their fried snack teaching a lesson:
"It seems strange that I never learned to make them. I know they were mostly egg and were fried in deep fat as doughnuts are. They were to be eaten hot. Were crunchy, not sweetened and were so light, really a bubble that they seemed almost nothing in one's mouth. They were a golden color when fried. I suppose the egg yolks helped in their coloring. They simply puffed up when fried until they were nothing but a bubble: Vanity cakes."--Laura Ingalls Wilder, as quoted in The Little House Cookbook.
That's great, Laura, but I think we'll stick with our easy, inexpensive, message-free chips. Because at $1.50 for a 12 oz. bag of pita bread off the day-old bread rack, as compared to $2.64 for a 6 oz. bag of ready-made pita chips, that's... (Help me out, math people.) that's a deal is what that is.