Pita Crisps

Pita Crisps

Another great staple. There are more than sixty types of flat breads worldwide, pita bread is one of the oldest and is available in a variety of grains. From sandwich pockets, to pizza shells to chips this is an item you’ll want to have on hand. Pita bread keeps well in the freezer and because it’s flat it doesn’t take up much space.

Our homemade-spiced chips can be topped with your own blend of spices and herbs. My version is so easy, it’s a great place to start.

Ingredients:
Pita bread cut into triangles
Olive oil
Salt, oregano, basil or Italian blend, paprika, red pepper, black pepper

To prepare:
Brush pita triangles with olive oil, then sprinkle herbs and spices evenly over all. Bake at 375 degrees for about 8 minutes until just crisp and lightly browned.

Note: Pita crisps are quite thin, this adds to their delicious flavor. When toasting in the broiler keep an eye on them. They will bake up faster than you think!

When I’m short on time I’ll use broken Pita Crisps instead of croutons on store bought soups and dips. This adds a wonderful homemade touch to a quick and convenient menu.

4 comments
Jean
Jean

On Wednesday, Sept. 9th, you spread a cream cheese mixture on a slice of bread and then added cucumber slices and, I think, tomato slices. What kind of bread did you use? thanks

miriam miller
miriam miller

re fresh zucchini cake - please tell me the size of baking pan I should use. Thanks

Veg Royale
Veg Royale

Toni used crisp bread for that recipe - it's a Scandinavian style of bread, like Wasa (www.wasa.com).

Veg Royale
Veg Royale

Hi, Miriam - we use a 9" round stainless baking pan. Enjoy!

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