Make your own pocket pita bread or use commercially packaged white or whole wheat pocket pita to make these very crunchy crisps. They rely on the seasoning already in the bread recipe, so there's no salt added, and they go well with dips of all flavors.
You can get creative and add your own tastes to the crisps - including salt, garlic, oregano, cumin, or others.
Cook Time: 1 hours, 30 minutes
Ingredients:
- Pocket pita bread, white or whole wheat
- olive oil
Preparation:
Preheat oven to 200° F.
Cut pita pockets into halves to make two circles. Brush the insides of the pocket circles lightly with olive oil, and cut circles into wedges. (Cut the way you would cut a pie.)
Place in a single layer on non-stick cookie sheets and bake for 1 1/2 hours, until lightly browned. (If baking multiple sheets on different racks in a convection oven, bake at 180° F.)
Cool and store (unrefrigerated) in plastic bags.
