Wednesday, April 20, 2011

Easy Quick Pitta Crisps

These pitta crisps are a great standby when friends are over for drinks, they are delish with my red pepper hummous, but go equally well with store bought salsa dips.


  • 4 pittas breads
  • Good tbsp sea salt
  • 2 tbsp ground cumin
  • 3 tbsp olive oil
  1. Preheat oven to 200 degrees.
  2. Cut the pittas into fingers size pieces
  3. Combine the cumin, sea salt, and olive in a bowl and add the pitta pieces.
  4. Mix to evenly coat the pittas
  5. Scatter out on baking dish in single layer and bake for 10 minutes, keeping a eye on them don't them burn.
  6. These are easily kept fresh for 2-3 days in air tight container in fridge.

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