Big Daddy's     Cooking with Attitude

Thai Chile



Parmesan Pita Crisps

Inspired by a recipe from Gourmet and punched up with additional herbs and flavors these crispy snacks are easy to prepare and everyone will love them.  They're delicious by themselves but I like to serve them with homemade Boursin cheese spread.
1 package 6" Pita rounds
cup   olive oil
2 cloves garlic, pressed
pinch   salt
~1 cups Parmesan, shredded
1 tablespoon granulated garlic
to taste salt and coarsely ground black pepper

Preheat oven to 350F.

Mix the oil with the salt and garlic and set aside for about a half hour. 

Split each pita loaf horizontally into 2 rounds and brush rough sides with the flavored oil. Cut each round into 8 wedges and arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle pita wedges with Parmesan, granulated garlic, salt and pepper and bake on middle and lower racks of oven, switching position of sheets in oven halfway through baking, 12 to 15 minutes, or until golden.

Crisps may be made 3 days ahead and kept in an airtight container at room temperature.


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