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Seasoned Pita Chips

Source: The Good-to-Go Cookbook by Kathleen Cannata Hanna
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  about 40 chips
This is one of my favorite crunchy snacks, and you will find endless possibilities for
1 package whole-wheat or white pitas, cut in half crosswise and then split open
Butter or olive oil, at room temperature
Garlic salt
Dried parsley
Preheat the oven to 350°F.

Spread each pita lightly with butter or olive oil and transfer to a baking sheet. Sprinkle them lightly with garlic salt and parsley.

Bake the pitas for about 15 minutes or until browned, watching carefully so that they don’t burn.

Cool the pitas completely on the baking sheet and then break apart into tortilla chip-size pieces; store in an airtight container for up to 5 days.

Serving suggestions:
  • Crumble on top of your favorite casserole before baking
  • Great with Cream Cheese Spread
  • Serve with a creamy soup and a salad on a brisk fall day.
  • Perfect with a hot crab dip during the holidays.

Recipe reprinted by permission of Storey Publishing. All rights reserved.
Date Added: 03/18/2009
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