Sesame Pita Crisps Recipes

Steps:

• Spray a baking sheet with vegetable oil. Set aside. Separate the pita pockets into halves. Cut each half into 8 sections. Set aside.
• Combine egg whites and sesame oil in a glass or ceramic bowl. Brush the egg-white mixture on both sides of the pita. Sprinkle both sides with sesame seeds. Place on the baking sheet and bake until crisp, about 10 minutes. Store in a cookie tin.

Steps:

• In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture. Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F. oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.

Steps:

• Carefully split your pita pockets and tear each half into three smaller pieces.
• Brush with olive oil and place on a baking sheet.
• Sprinkle with sesame seeds and salt to taste and bake for 8-10 minutes in a preheated oven (200C/400F/Gas Mark 6).

Steps:

• Preheat broiler.
• Split pitas horizontally into 2 rounds.
• Spread rough edges with margarine.
• Place on cookie sheet.
• In a small bowl, toss together oregano and Parmesan cheese.
• Sprinkle over margarine.
• Cut each bread into wedges.
• Broil about 5" from heating element until crisp, about 2 minutes.
• Watch carefully!
• VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds.
• Serve alone or with dips or pates.