An inexpensive way to make a tasty snack!
My family and I love sandwiches made with pita bread, but only when it’s really fresh. As a result, the leftover rounds from each bag end up in the freezer. Rather than being cause for despair, I’m actually excited to watch them accumulate because once I have about 8 or 10 pitas saved up, it’s time to make another double batch of this delicious treat. Not only do I find them more flavourful than the commercially prepared ones, I think they are also much tastier. These crisps are also great because they’re baked, not fried, and using a flavoured olive oil gives them such a great taste that you can probably omit the salt, making them an even healthier snack, especially if you choose whole wheat pitas. My favourite is roasted garlic olive oil but I’ve made them with regular oil, spicy jalapeno oil and others, all with great success.
Ingredients
- 4 pita breads (white or whole wheat)
- 6 – 8 tablespoons (90 – 125 mL) bsp regular or flavoured olive oil
- 2 teaspoons (10 mL) dried thyme, oregano or basil
- 1/2 teaspoon (2.5 mL) salt (optional)
- 1/2 teaspoon (2.5 mL) black pepper
Method
- Preheat oven to 350F.
- Cut each pita into 5 strips with scissors or a serrated knife.
- Snip end of each strip and separate to make 2 single layer strips (10 strips in total).
- Place pita strips, split side up, in a single layer on parchment-lined baking sheets.
- Brush with olive oil. Sprinkle evenly with thyme, salt and pepper.
- Bake until crisp and golden brown, about 6 to 8 minutes. Watch them carefully as they can go from brown to burned in seconds!
- Serve at room temperature, with or without dips.
- Store in airtight container at room temperature for up to two weeks.
Makes about 40 crisps.
Constantly Cooking with Paula Roy 