Prep 10 mins
Cook 10 mins
Syrian bread is used in this snack. I make these all year and especially during the summer. My guests are disappointed if I don't supply these as one of our appetizers.
- Split the pita bread into two halves.
- Score with sharp knife, but don't cut completely through.
- Brush lightly with olive oil, sprinkle lightly with basil, garlic powder or garlic salt, Parmesan cheese and cayenne ground pepper.
- Place on cookie sheet and bake at 350°F until golden or lightly browned.
- Cool and break into pieces.
- We serve them as is and also with side dishes of chopped jalapeño peppers and chopped tomatoes.
I baked this snack for an office party and served them with eggplant hummus and salsa. I didn't have any ground cayenne pepper, so I used crushed red pepper, and they turned out wonderful! A coworker even told me I could package them up and sell them in grocery stores! I will definately be making these again. Thanks, Judy-Jude!
Hello J-J, This Pita Snack was a wonderful find! When finished it was nice and warm & crunchy at the same time. The ingredients gave it an Italian touch too! Yummy. In fact I liked it some much that I made a second helping and this time added a little oregano. Yummy twice over! LOL You know, you just can't eat just one...! Oh, I did use it with an eggplant and tomato Middle Eastern dip. But next time I wll try your suggestion of using Jalapeno peppers and chopped up tomatoes. Thanks J-J, Skipper/Sy NYC
So very tasty. I scaled down to 4 pitas for our lunch today (with the kids). We used them as dippers with hummus and tzatziki and Athina melted cheese (mozz) on hers in the microwave! Much better and fresher than store-bought. How much you will be missed in our little community, Judy.