These simple pita chips go well with many kinds of dips.
• 1 tablespoon sea salt
• 1 teaspoon dried dill
• Ground black pepper to taste
• 4 pitas, each cut into 8 wedges
• 3 tablespoons extra-virgin olive oil
1. Preheat oven to 350 degrees. Combine sea salt, dill and black pepper in an old spice jar with a shaker lid; set aside.
2. Arrange pita wedges on a rimmed baking sheet. Brush top of each wedge with olive oil. Sprinkle spice mixture evenly over wedges.
3. Bake 8 to 10 minutes, or until nicely toasted but not hard.
Regular Herb Companion contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.
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Make Herbal Spreads, Dips and Butters