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.
About the author
Written by Toni Fiore
Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
miriam miller
September 2, 2009
re fresh zucchini cake – please tell me the size of baking pan I should use. Thanks
Veg Royale
September 9, 2009
Hi, Miriam – we use a 9″ round stainless baking pan. Enjoy!
Jean
September 11, 2009
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
Veg Royale
September 12, 2009
Toni used crisp bread for that recipe – it’s a Scandinavian style of bread, like Wasa (www.wasa.com).