Toasted Pita Chips
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
- Servings: 8
Source: Martha Stewart Living, July 2003
- 8 pita rounds (6 to 7 inches each)
- Extra-virgin olive oil
- Dried oregano or parsley
- Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Using kitchen scissors, halve each pita horizontally. Cut each piece in half. Place, rough side up, on a baking sheet. Brush with oil; season with oregano, salt, and pepper. Bake until golden, 12 to 15 minutes.