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baking American, Middle Eastern
Herbed Flatbread Chips

Photo by: Mark Shapiro
Comments: 0
 

Recipe

These homemade crackers have enough personality to stand on their own but they also go well with a roasted garlic and white bean dip or an olive spread.

Yield: Makes 48 chips

Ingredients

  • 6 (each about 1 oz/30 g) whole wheat pitas 

  • ¼ (50 ml) cup olive oil 
  • 2 tbsp (25 ml) minced green onion (white and light green parts only) 
  • 1 tbsp (15 ml) chopped fresh basil leaves (or 1 tsp/5ml dried) 
  • ¼ (1 ml) tsp fine sea salt 
  • ¼ tsp (1 ml) freshly ground black pepper 

Equipment:

  • Large rimmed baking sheet, ungreased

Directions

Preheat oven to 375°F (190°C).

1. Cut pitas into quarters. Separate the top and bottom pieces. Place on baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt and pepper.

2. Bake in preheated oven for 8 to 12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing (see Notes).

Variation: Use 1 tsp (5 ml) garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in this recipe.

Notes

Pitas vary in thickness; some have sides that are twice as thick as others. If this is the case, remove thin chips from the pan with a metal spatula as they are done, leaving the thicker ones to cook longer.

In many locations, green onions are known as scallions.

These chips can be stored in an airtight container for up to 1 week.


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 4 chips.

47kcal (2%)
2mg (0%)
0mg (0%)
1mcg RAE (0%)
8mg
2mg
0g
0g
0g
1g
0mg (0%)
62mg (3%)
1g (3%)
5g (7%)
0mg (1%)
 

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