Pita Crisps
4 - 6 mini-pita breads, split
4 - 6 mini-pita breads, split
6 Tbsp. olive oil
1 tsp. garlic powder
Dash of cayenne
1 tsp. cumin
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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.
Sounds SO good - and healthy, too. Will have to try them. Cute, little canister. What a great place to keep your pita crisps!
ReplyDelete~Adrienne~
That sounds tasty for snackin'!
ReplyDeleteSounds yummy! Susan
ReplyDeleteI bet my granddaughter would like those. I'll have to try them!
ReplyDeleteWhat a pretty vintage canister!
ReplyDelete:)
~Becca~
Hmmmm, those sound kinda tasty. Must try them.
ReplyDeleteIsn't this the best? It is such a treat with some delicous red pepper hummus.
ReplyDeleteI love the old canister too. :)
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
ReplyDeleteI 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.
ReplyDeleteHi Dear Friend,
ReplyDeleteYou 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?
Hugs,
Elizabeth
Love the canister. Thanks for the recipe.
ReplyDelete