Pita Please

  

No one can hoover a bag of pita chips like I can.  I love that every bite is a surprise – shatteringly crisp or heartily crunchy.  Before I know it, they’re gone.  When I am lucky enough to get fresh pita from Damascus Bakery, I make my own, since the fresh pita doesn’t stay fresh for very long.  Appreciating that I took the time and effort to make the chips – and knowing how much oil is on them – slows down the urge to eat it all in one sitting.

Pita Chips

-split through the seams of 4 pita bread to create two halves

-combine 1 minced garlic clove, 1/2 cup olive oil, 1/2t sea salt, and 1T mixed minced herbs (thyme, rosemary, zaatar, etc.)

-lightly brush both sides of pitas with olive oil, careful not to saturate too heavily

-broil each side for 2 minutes until golden brown

-when cool, break into chip size pieces

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