By the Gracious Vegan
This is a great way to use up leftover pita bread. I’ve also used leftover rolls (I slice them into 1/4” pieces.) These crisps are very popular when served with a bowl of soup.
Makes as many as you like
Preheat heat oven to 375°. Use sheet pans or cookie sheets. You can line them with parchment paper or not.
Cut pitas into 6 or 8 wedges and arrange them in a single layer on the baking sheet(s).
As many pitas as you wish (for pocket pitas, I recommend fully separating the two sides and cutting them both into wedges)
Spray the pita wedges with a light coat of oil (optional)
Spray-oil or olive oil in a mister
Sprinkle your choice of spices onto the pita wedges. I like these:
Bake. If you have thin pita bread, check after 10 minutes. Thicker bread may take 15 minutes or so.
Timing: about 20 minutes
Nutrition: whole-food unprocessed; WFPBNO (without the spray oil)
Gluten-free if you use gluten-free pitas