Pita Crisps

Stale flat bread is fairly unappetising, but it can be turned into a delicious crisp snack with a minimum of fuss.

Cut pitas into wedges, separating pocket bread layers.

Lay the pita wedges on oven trays in a single layer, brush with oil ( a good use for parmesan oil ) and sprinkle with dried herbs, sea salt, poppy or sesame seeds.

Bake in a moderately slow oven until crisp, about 10 minutes at 160C.

Store in an airtight container.

Great served with drinks.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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