Email to Anna Cilluffo      

Recipe Categories: cilly1's HOME PAGEALCOHOLICBEVERAGES APPETIZERS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST BROWNIES CAKES CAKESandPIES CANDY CANNING CASSEROLES CHEESECAKES COOKIES COPYCAT CROCKPOT CUPCAKES DESSERTS DIPS DONUTS ETHNIC FISHandSEAFOOD FROSTING ICECREAM IMPOSSIBLEPIES MARINADES MISCELLANEOUS MUFFINS MYCHRISTMASRECIPES PASTA PASTRIES PIES PIZZA PORK POULTRY PUDDINGSCUSTARDS QUICHE QUICKBREADS RICE ROLLS RUBS SALADandDRESSING SAUCES SCONES SIDEDISH SNACKS SOUPSandSTEWS SPREADS Substitutions VEGETABLES WEIGHTWATCHERS

PITA CHIPS




Source of Recipe


UNKNOWN


List of Ingredients




12 PITA BREAD POCKETS
1 TSP. GARLIC SALT
1/2 C. OLIVE OIL
1/2 TSP. DRIED BASIL
1/2 TSP. GROUND BLACK PEPPER
1 TSP. DRIED CHERVIL


Recipe



1. PREHEAT OVEN TO 400 DEGREES.
2. CUT EACH PITA BREAD INTO 8 TRIANGLES. PLACE TRIANGLES ON LINED COOKIE SHEET.
3. IN A SMALL BOWL, COMBINE THE OIL, PEPPER, SALT, BASIL AND CHERVIL. BRUSH EACH TRIANGLE WITH OIL MIXTURE.
4. BAKE IN THE PREHEATED OVEN FOR ABOUT 7 MINUTES, OR UNTIL LIGHTLY BROWNED AND CRISPY. WATCH CAREFULLY, AS THEY TEND TO BURN EASILY!