Mother Earth Living

A Farewell Feast: Herbed Pita Crisps

A great way to use frozen or dried-out pitas.
By Susan Belsinger
September/October 2004

These herbed pita crisps are delicious with thin slices of cheese, hummus, cream cheese, or with thinly sliced tomato or onion.
Photo By Joe Coca


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Herbed Pita Crisps
Makes about 36 crisps

This is a great way to use frozen or dried-out pitas. These can serve as crackers or in place of bread to accompany soup or salad. They’re delicious with thin slices of cheese, hummus, cream cheese, or with thinly sliced tomato or onion. Vary the herbs to suit your taste.

6 whole-wheat pita breads
1/4 cup olive oil
Sea salt
3 to 4 large cloves garlic, pressed or minced very fine
1 heaping tablespoon dried thyme leaves

1. Preheat the oven to 325°F. Cut pitas in 6 or 8 pie-shaped wedges. Place them on baking sheets and brush the top of each piece with a little olive oil and sprinkle them lightly with salt. Toast in a preheated oven for about 12 minutes.

2. While the pita is baking, combine the garlic with a few pinches of salt in a small bowl. Crumble the thyme leaves into the bowl and add 2 tablespoons of olive oil. Stir to mix.

3. After the pita wedges have toasted, remove them from the oven and use your fingers or the back of a spoon to spread the tops with a little dab of the herb and garlic mix. Return the pitas to the oven for 2 more minutes.

4. Remove to cooling racks; the pitas will harden as they cool. When completely cool, store in a tightly closed container for up to 5 days.








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