pita crisps

I thought I had mentioned these pita crisps before, but I guess I haven't. Shame on me, because they are deserving (and so are you!) 

I prefer the British terminology of crisps for chips and chips for fries. I don't necessarily use the terms myself, but they makes more sense to me. Crisps are what they are. And these, my friends, are pita crisps. Extra crunchy.

I can attest that these are great with bean dips, with otherwise boring bowls of soup, and with a hunk of cheddar in the middle of the night.

pita crisps

pita bread

olive oil

sea salt

dried thyme, or other dried seasoning of choice

Preheat oven to 350 degrees. Halve the pita bread, if it's the kind with pockets, to make thin flat pieces. Cut with scissors into strips or triangles or go wild and make free-form shapes for the kids.  Spread out in single layer on un-greased baking sheets. Brush with olive oil. Sprinkle with sea salt and crushed, dried thyme. (Black pepper would also be good.) Bake until crispy and golden, about 10-15 minutes. Check frequently, as they burn easily. Can serve immediately or after they've cooled to room temperature. Will keep for a day in an airtight container.