We missed the Super Bowl last night. What happened was the local high school was performing Phantom of the Opera and I’d purchased tickets before I realized it was Super Bowl Sunday. So I’m behind on all the Super Bowl news, which is okay since I don’t have anybody to talk about it with anyway, but I am caught up on snacks thanks to this recipe.
Fuzz liked these a lot and they were really easy to put together for an after school snack. And sorry to sound like a dork, but the little pinch of sugar really brought out the sweetness of the basil in the Italian seasoning. Also, I took a second photo not because I think you need a visual showing how to arrange chips on a tray, but rather so I could show the label of this really good olive oil I bought around Christmas as a special gift for Todd. It’s neither grassy nor bitter but rather buttery and fruity. It’s called Olio Santo and I ordered it from Williams-Sonoma. If you’ve tried it, I’d be interested to hear your opinion.
- 2 pita pockets (4 halves that are pockets)
- 2 1/2 tablespoons good quality extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Small pinch granulated sugar
- 2 1/2 tablespoons grated Parmesan cheese
- Preheat the oven to 350 degrees F. Line a large baking sheet with nonstick foil.
- Split the 4 pita halves so that you have 8 semi-circles, rough side up.
- Mix together the olive oil and all the spices (garlic powder through sugar). Brush the olive oil mixture evenly over the semi-circles. Stack 4 at a time and cut into thirds so that you have 24 triangles. Arrange on the baking sheet, split side up, and sprinkle grated parmesan cheese evenly over the chips.
- Bake for 11-13 minutes or until edges are lightly browned. Makes 24