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2 thin 6-inch pitas

3 tbsp olive oil

Fine sea salt and freshly ground black pepper

Preheat the oven to 375°F.

Line a sheet tray with parchment paper. On a chopping board, cut the pitas into 8 wedges, then pull each wedge apart to form 2 triangles. Brush each side of the triangles with olive oil, then arrange on the tray. It’s okay if the triangles are very close together. Sprinkle generously with salt and pepper. Bake for 5 to 6 minutes, then remove the tray from the oven, turn the chips over and continue to bake until crisp and golden, another 5 minutes. Set aside to cool completely. These chips will keep in an airtight container for up to 1 week.

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