Baked Pita Crisps

Baked Pita Crisps

Prep Time

None

Total Time

00

Minutes

Makes

 

1 1/2
pita breads (6 inches in diameter)
2
teaspoons canola oil or butter, melted
1
teaspoon dried basil leaves
2
tablespoons grated Parmesan cheese
  1. 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.
Makes

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.