← Back to Search Results
baking American, Middle Eastern
Herbed Flatbread Chips Recipe-8442

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?