Which brings me to my topic for this week: February is National Snack Food Month! Now, snack food is not necessarily comfort food, but for some, it is. And it’s particularly appropriate that I’m writing about snack food today because I’m craving it for an entirely different reason, and it is a source of comfort for me during those times. I think you know what I mean. Moving on…

Pizzelle

Samosas

Just as comfort food means something different for everyone, snack foods means something different for everyone, too. To Americans, it may be potato chips and Oreo cookies. To Italians, it can be sweet pizzelle smothered with Nutella, or savory arancini (rice balls).  In China, a stop at a dim sum house is a good bet for an on-the-go treat, while samosas are ubiquitous at street stands all over India. (Just to get an idea of what your neighbors around the world are munchin’ on, take at look at this Village Voice slideshow on “Strange Snacks of the World.”)

But Americans do tend to gravitate towards the snack-food aisle of the grocery store, where we are bombarded with choices from potato chips, pretzels, corn chips, cheese doodles, Ring Dings, Yodels, Twinkies, Snowballs… and the list goes on. What’s interesting is that snack food companies have jumped on the healthy-eating bandwagon and even the low-carb bandwagon and now offer alternatives to the traditional American snack foods: baked chips, popped chips, soy chips, rice crisps, etc. These are variably lower in fat, cholesterol, carbs, and gluten, so depending on what kind of diet you’re on, check the label to make sure it suits your needs.

What exactly is a popped chip? you ask. Popchips are potato chips that are not fried or baked, but are popped with heat and pressure. I’ve had them and they are really crunchy and tasty, reminiscent of puffed corn snacks (not popcorn). One ounce (22 chips) are 120 calories and 4 grams of fat, versus regular potato chips, which have 150 calories and 10 grams of fat (from Nutritiondata.com). They come in 7 flavors and can be found at various stores around the country.

According to the Snack Food Association, “SFA and the National Potato Promotion Board (NPPB) initiated National Snack Food Month in February 1989 to increase consumption and build awareness of snacks during a month when snack food consumption was traditionally low. The result has been a substantial increase in snack food sales during this month. The promotion kicks off on Super Bowl Sunday and publicity is generated throughout the month of February.”

Let me just say that I try to eat healthily and avoid processed foods as much as I can. But there are times—let’s just say once a month—when absolutely nothing will do but a salty, crunchy bucket o’ carbs. My personal favorites are barbecue, sour cream and onion, garlic and onion (Wise),  and cheddar cheese in the potato chip department, tortilla chips, and crunchy cheese doodles. I love fruit but even for me, fruit just doesn’t cut it. I also enjoy healthy snacks, such as rice cakes and trail mix, but it just can’t deliver on the salt and crunch factor.

Having said that, there are ways to satisfy that salty/crunch craving without planning ahead for that triple bypass surgery in the future. You can certainly opt for the low-fat, baked, low-carb varieties, but a great way to enjoy these types of snacks and still keep it healthy is to make some yourself. My favorite homemade snack is pita chips. They’re easy to make and actually cost you less than most bags of processed chips. Uh huh—a package of pita bread is about $1.99 (I get them for 99¢), and then it’s a few pennies more for a little oil and some spices. The average bag of chips (unless they’re on sale) will run you between $2.59 and $3.99. “Fancy” chips and organic chips are even more. And for your $1.99 investment on the pita bread, you’ll get a ton of chips.

So, when you’re jonesing for that disgusting, ultra-fattening, artery hardening, take-years-off-your-life stuff, give the recipe below a try.  You can eat them plain or with dips and salsa. Really, really yummy.

Stay warm, everyone.

Pita Chips

1 package pita bread
1/4 cup olive oil
Sea or kosher salt to taste
1/4 herb and spice mix of your choice*

Preheat oven to 400 degrees F.

Cut open the pita breads and stack the rounds. Cut the rounds into 8 triangles and spread them out on a couple of large baking sheets. Brush them with a little olive oil. Sprinkle salt on them (as much or as little as you like), then sprinkle the herb/spice mix over them.

Bake until chips are crisp, anywhere between 5 and 10 minutes, depending on the thickness of the bread.

Transfer them to a basket and serve with dip or salsa.

*The herb/spice mix can be whatever flavor profile you like. You can do an Italian/Mediterranean  flavor by using basil, parsley, oregano, and garlic powder; a Middle Eastern flavor by using cumin and coriander; or a Tex-Mex flavor by using chili powder and cumin. Other  ideas: rosemary, dillweed, onion powder, paprika, cracked black pepper, sesame seeds, or cinnamon and sugar for a sweet version (don’t serve those with salsa, though).

Photos of pizzelles and pitas: www.kingarthurflour.com