Rating: 2.68 stars
28 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 1
  • 28 Ratings

Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.

Martha Stewart Living, July 2009

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Recipe Summary test

Servings:
6
Yield:
Makes about 32 chips
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.

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  • Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

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Reviews

28 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 1