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Pita Crisps with Spinach Dip

Serve these pita crisps with our Spinach Dip.

  • Servings: 8

Source: Everyday Food, January/February 2005


  • 4 pita breads (6 inches each)
  • 1/4 cup olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.

  2. Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.

Cook's Notes

If making ahead, let crisps cool completely; store in a covered container at room temperature, up to 5 days.


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