Recipe by Chemaine
These can be made a day or two in advance and are great to have on hand for snacking. Store in zip-top bags.
Top Review by kiwidutch
Got a mixed review on these... Hot out of the oven these are brilliant brilliant brilliant... a little less cooked we didn't like them so much, a little more cooked and they are VERY hard once they cool. DH and the kids didn't care to persevere, hence the slightly lower rating but I'm wanting low cal snacks and have to say that I liked them. .. it's just that there is so much crunch I need to eat them alone LOL. I liked that this recipe was super easy to make... that I could use my 1 cal per serve olive cooking spray and that these are super mega yummy when they are still warm. Please see my Rating System: 3 lovely stars for a recipe where I WILL be persevering with the oven time to get a crispness that is not to hard and not too soft. This recipe WILL be worth the effort. I will also open up the pitas next tine so that they are half as thin again before baking. (made for My-3-Chefs 2008) Thanks!
- 6 pita bread, 6 inch size
- cooking spray
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon black pepper, freshly ground
Directions See How It's Made
- Preheat over to 350.
- Coat one side of each pita with cooking spray. Sprinkle the pitas evenly with salt and pepper. Cut each pita into 8 wedges; arrange wedges in a single layer on a jelly-roll pan coated with cooking spray.
- Bake at 340 for 20 minutes or until crisp.