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Epicurious

Pita Chips

Ingredients

Three 8- to 10-inch pita rounds
1 large garlic clove, smashed and halved
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    Rub each pita round with the smashed garlic, and then brush with olive oil. Cut each round into eight wedges and arrange on a baking sheet. Sprinkle the wedges with salt, oregano, and Parmesan, and bake for 8 to 10 minutes, until lightly golden.

From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf. Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters. Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
TagsStarterSnackDinnerNut FreeVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessOven BakeSuper BowlCookbooks
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