New This Month

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


  1. 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.


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