PITA CRISPS
Crisping up pita bread in the oven turns them into deliciously crunchy chips. Serve these chips with hummus or salsa. These garlicky crisps are also great broken up and sprinkled on salad as croutons.
Yield: Makes 96.
July 02, 2019
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
- 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.
- Carefully split each pita bread into two rounds. Place pita rounds, rough side up, in a stack; set aside.
- 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.
- 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.
- 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.
Nutritional analysis per 1 wedge serving:
28 Calories, 1.7 g fat, 0.5 g protein, 2.9 g carbohydrate, 0.4 g fibre, 34 mg sodium
Tip: To bruise garlic, peel cloves and flatten them with a glass or the side of a knife blade.