New This Month

Pita Crisps

Serve with our Smoked-Trout Pate.

  • Yield: Makes 24 to 36

Source: Martha Stewart Living, July 2007


  • 3 whole-wheat pitas (each about 6 inches)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste


  1. Preheat oven to 375. Split pitas horizontally. Brush interiors with oil, and season with salt and pepper. Cut each pita half into 4 to 6 wedges. Arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp, 10 to 12 minutes. Let cool. Pita crisps can be stored in an airtight container for up to 3 days.

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