PITA CRISPS

Ingredients

• 6 white or whole wheat pita bread
• 6 tbsp butter
• 6 tbsp olive oil
• 2 cloves garlic, bruised
• 2 tbsp chopped fresh parsley

Directions

1. Bake for 12 – 15 minutes or until crisp and golden brown. Cool completely in pans on racks. Store in an airtight container in a cool dry place for up to 2 days.
2. Carefully split each pita bread into two rounds. Place pita rounds, rough side up, in a stack; set aside.
3. Melt butter with oil in a small nonreactive saucepan over medium heat. Add garlic and heat until fragrant. Remove from heat and let stand for 5 minutes.
4. Preheat oven to 350ºF. Remove garlic from butter mixture; discard garlic. Add parsley to butter mixture; stir to combine. Lightly brush rough sides of pita rounds with butter mixture. Cut each pita round into 8 wedges. Place wedges, brushed side up, in a single layer on rimmed baking sheets.
5. Bake for 12 – 15 minutes or until crisp and golden brown. Cool completely in pans on racks. Store in an airtight container in a cool dry place for up to 2 days.