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Toasted Pita Chips

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These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.

Martha Stewart Living, July 2003

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Recipe Summary

Servings:

8

Ingredients

8 pita rounds (6 to 7 inches each)
Extra-virgin olive oil
Dried oregano or parsley
Coarse salt and freshly ground pepper

Directions

Step 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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