|These warm and crispy herb pita triangles|
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...
Prep: 5 Mins.
Cook: 7 Mins.
6 whole-wheat pita bread pockets
Olive oil cooking spray
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
1 teaspoon dried cilantro
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Line a couple of baking sheets with foil; spray, then set them aside.
Cut each pita bread around the circumference so you have 12 halves.
Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray.
Mix the spice/herb mixture in a small bowl. Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere. Repeat, doing the same on other side of pita halves as well. Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).
You will be baking these in batches. Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy. Watch carefully, as they could easily burn! ~ Enjoy!
Tip: I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.
|Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip|