Greek Pita Chips2017-06-17
- Course: Appetizer
- Yield : 32 chips
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
These pita chips are amazing as a snack or dipped into hummus. We used them as a crouton for the Greek Salad with Kale. I like that I can control the amount of oil used and what seasoning I put on. We used white pitas but they would be amazing with any type.
- 4 pitas cut into eighths
- 1 ½ Tbsp olive oil
- 1 sprig fresh rosemary (2 tsp chopped)
- Zest ½ lemon
- 2 tsp sumac
- 1-2 tsp dried oregano
Preheat oven to 325F.
Place the pitas on a parchment lined baking sheet.
Mix the oil, rosemary and lemon zest in a small bowl.
Brush a little of the oil mixture over each piece of pita and then sprinkle with sumac, oregano and salt and pepper.
Bake in the oven for 20 minutes until toasty and crisp.