Make Herbal Spreads, Dips and Butters: Toasted Pita Dunkers


| December/January 2007





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.





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