Appetizers

Pita Crisps

  • 10 Pita pockets, 5"
  • 3/4 cup Olive oil
  • 2 teaspoons Paprika
  • ~ Kosher salt

    • Preheat oven to 350°. Half the pita pockets horizontally. Stir together the olive oil and paprika. Brush the insides ofthe pitas with paprika oil, then salt to taste with Kosher salt. Cut each pita into 8 wedges. Bake in single layers on large cookie sheet. Bake 10 minutes or until crisp, but not burnt. Cool and serve. (Note: these can be made up a day ahead and stored in a closed container at room temperature.) From DirectRecipes.com

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!