Herbed Pita Triangles
Courtesy of Marilyn Harris
February 2010 Issue
These crispy chips make a perfect accompaniment for the soups Marilyn Harris creates in the February issue article “Everyday Gourmet.”
Recipe: Herbed Pita Triangles
1 package white or whole-wheat pita bread
1/2 cup extra-virgin olive oil
1 teaspoon dried thyme leaves
1 teaspoon dried dill
1 clove garlic, peeled and crushed
1/2 teaspoon sea salt
Dash of cayenne pepper, to taste
Wrap the pita in foil and heat in a 400-degree oven for 8–10 minutes or until slightly warm so it separates easily. Remove and cut each round into quarters. Separate the quarters and place, inside up, on a baking sheet.
Heat the olive oil with the herbs and garlic. Allow to bubble for a couple of minutes. Remove from heat and let sit for at least 30 minutes for the flavors to infuse. Season with salt and cayenne pepper.
Using a soft-bristle pastry brush, lightly brush each triangle with the oil mixture. Place in a single layer on baking sheet. Bake in a preheated 375-degree oven for 8–10 minutes or until crisp and the edges are golden brown. If they are not crisp enough, turn off the oven and allow them to sit in the warm oven until they are dried and crisp.
Cool and store in a tightly sealed container. (They will keep for several days.)
Makes 32 triangles.
For this recipe and more, check out
The Marilyn Harris Cooking School Cookbook (Pelican Publishing)