Pita Crisps


Serve these crispy homemade pita chips with our flavorful Roasted Eggplant Dip and you might think you're on a Greek island in the Aegean!

The crisps can be stored in a closed container at room temperature for up to 2 days.


2 6-inch pita breads (split into 2 rounds each)
1/4 cup (1/2 stick) unsalted butter (melted)
1 cup finely grated parmesan cheese


Place the pita rounds on a cutting board and brush the rough (inner) sides with the melted butter. Sprinkle the pita rounds with the cheese. Cut into pie-shaped wedges or 1/2-inch-wide strips and arrange in a single layer on a baking sheet.

Bake until the pitas are crisp and golden, 8 to 12 minutes. Cool completely before using.

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