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Categories: Appetizers, Breads

Toasted pita crisps

Toasted pita crisps
Los Angeles Times

A casual holiday get-together should be nice and simple, without a lot of work. Consider these appetizers, which can be made ahead and require little time in the kitchen. The roasted eggplant dip with toasted pita chips, and Gorgonzola crostini ... Read more

Total time: 15 minutes | Serves 6
  • 1/4 cup olive oil
  • 1/2 teaspoon hot paprika
  • Cayenne pepper
  • 2 large cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • 3 whole pita rounds, cut in half

Step 1Heat oil, paprika, dash cayenne pepper, garlic and salt in small pan over medium heat until garlic is fragrant but not browned, about 2 minutes. Pour oil through strainer, pressing on garlic to release all of oil. Discard garlic.

Step 2Brush rough side of pita halves with olive oil mixture. Use kitchen shears to cut each half into 3 wedges (18 wedges total). Arrange wedges, seasoned side up and in single layer, on a baking sheet.

Step 3Bake at 400 degrees until browned and crisp, about 6 minutes. Cool completely on wire rack. (Crisps can be made up to 2 weeks ahead, stored in airtight container at room temperature.)

Each serving:
162 calories; 347 mg sodium; 0 cholesterol; 10 grams fat; 16 grams carbohydrates; 3 grams protein; 0.07 gram fiber.
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