Everyday Food, January/February 2005
- 4 pita breads (6 inches each)
- 1/4 cup olive oil
- Coarse salt and ground pepper
- Preheat oven to 350 degrees. Split pita breads in half horizontally; brush cut sides with olive oil. Cut each round into eight wedges.
- Arrange, cut sides up, on two rimmed baking sheets. Sprinkle with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
If making ahead, let crisps cool completely; store in a covered container at room temperature, up to 5 days.
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