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Baked Pita Crisps
pita breads (6 inches in diameter)
teaspoons canola oil or butter, melted
teaspoon dried basil leaves
tablespoons grated Parmesan cheese
Heat oven to 375°F. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature. Makes 2 dozen pita crisps.
No nutrition information available for this recipe.
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