Prep 5 mins
Cook 7 mins
These are healthier than potato chips. They go great with my Hummus or eight layer Greek dip
- 6 pita breads
- 1⁄4 cup olive oil
- garlic salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- Heat the oven to 400°F Separate the two round halves of each pita by poking a hole in the seam, then tearing the bread along it. Use small cookie cutters (ours measure 3 inches) to cut the pita into shapes.
- null Arrange the pita shapes on two baking sheets. Brush the tops with the olive oil, then sprinkle them with the garlic salt, the pepper, and the dried herbs.
- Bake the pita for 7 minutes or until the chips are lightly browned, rotating the pan halfway through. Let the chips cool on the pans on wire racks. Serve with the hummus. Leftover chips can be stored in resealable bags up to one week. The dip can be covered and refrigerated up to five days.