Monday, October 11, 2010

Pita Crisps and Canister Blue

Pita Crisps

4 - 6 mini-pita breads, split
6 Tbsp. olive oil
1 tsp. garlic powder
Dash of cayenne
1 tsp. cumin
Stir together olive oil, garlic powder, cayenne and cumin. Split open pitas and brush with the oil and seasoning mixture; cut each into 4 wedges.  Place on a foil-lined baking sheet and bake at 375 degrees for 15 minutes or until crisp.  Can be stored in an air-tight container or canister.  Serve with dips, spreads, soups and salads.


  1. Sounds SO good - and healthy, too. Will have to try them. Cute, little canister. What a great place to keep your pita crisps!

  2. Sounds yummy! Susan

  3. I bet my granddaughter would like those. I'll have to try them!

  4. What a pretty vintage canister!

  5. Hmmmm, those sound kinda tasty. Must try them.

  6. Isn't this the best? It is such a treat with some delicous red pepper hummus.
    I love the old canister too. :)

  7. I am so making the pumpkin chocolate chip cookies! Love that little canister. The perfect spot for pita chips. I use olive oil and cajun seasoning when I make mine! I do diced potatoes in the oven the same way. :) Hope you are having a fabulous day. This blog and your food blog are wonderful! Best wishes always, Tammy

  8. Sharon in Oregon10:19 AM

    I used to make these when my kids were in high school. Haven't thought of them (the pitas :) for years. I'm going to give them another try. Thanks for reminding me.

  9. Anonymous5:24 PM

    Hi Dear Friend,
    You have had a busy summer. I was organizing my floss today and I thought about you. Are you going to Meg's retreat this year?

  10. Love the canister. Thanks for the recipe.


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