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Crunchy- Toasted Pita Crisps

Source of Recipe

From LA Times 12/13/00


List of Ingredients


Active Work and Total Preparation Time: 15 minutes
1/4 cup olive oil
1/2 teaspoon hot paprika
Cayenne pepper
2 large cloves garlic, roughly chopped
1/2 teaspoon salt
3 whole pita rounds, cut in half



Recipe

* Heat oil, paprika, dash cayenne pepper, garlic and salt in small pan over medium heat until garlic is fragrant but not browned, about 2 minutes. Pour oil through strainer, pressing on garlic to release all of oil. Discard garlic.
* Brush rough side of pita halves with olive oil mixture. Use kitchen shears to cut each half into 3 wedges (18 wedges total). Arrange wedges, seasoned side up and in single layer, on a baking sheet.
* Bake at 400 degrees until browned and crisp, about 6 minutes. Cool completely on wire rack. (Crisps can be made up to 2 weeks ahead, stored in airtight container at room temperature.)
6 servings. Each serving: 162 calories; 347 mg sodium; 0 cholesterol; 10 grams fat; 16 grams carbohydrates; 3 grams protein; 0.07 gram fiber.