Monday, January 31, 2011

Rosemary Thyme Pita Chips

Serve these alone or with a dip, like babaganooj.

2 pitas
unsalted butter
honey (preferably one that spreads easily and is not too runny)
sea salt
dried thyme
dried rosemary


Preparing pita chips:
Preheat the oven to 350 degree F. Line a cookie tray with parchment paper or aluminum foil.

Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.

Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.

Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).

Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then serve.

Finish with a few drops of lemon juice.


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