Herbed cheddar pita crisps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Six; (7-inch pita) | ||
| ; pockets, cut into 1 | ||
| ; 1/2-inch pieces and | ||
| ; separated | ||
| 1 | teaspoon | Crumbled dried sage |
| 1 | teaspoon | Dried thyme; crumbled |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1½ | cup | Grated sharp Cheddar; (about 6 ounces) |
Directions
Arrange the pita pieces close together, rough sides up, on 2 large baking sheets. In a small bowl combine well the sage, the thyme, the salt, and the pepper, sprinkle the mixture over the pita pieces, and scatter the Cheddar on top. Bake the crisps in a preheated 375F. oven for 12 to 15 minutes, or until they are golden.
Makes about ¾ pound.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.