spiced pita crisps

3 dozen    |   
Prep Time:
10 minutes    |   
Cook Time:
12 to 15 minutes

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Use in fattoush or with feta dip or munch as a snack.


3 regular-size pita breads
olive oil or vegetable oil
1 teaspoon fine sea salt or kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne


Preheat an oven to 350°F. Cut pitas in half and peel apart to make quarters. Arrange quarters rough-sides up on a work surface and brush well with olive oil. Stir together salt, paprika, and cayenne in a small ramekin or bowl and sprinkle over pitas. Stack and cut into wedges.

Spread on baking sheets and bake until crisp and golden, 12 to 15 minutes. (Crisps can be cooled and stored in a plastic bag or container at room temperature for up to 2 days.)

cheese crisps: sprinkle the oil-brushed pitas with grated Parmesan or Asiago cheese instead of the spices, then stack, cut and bake the same way as above.