I used to have regular mini meltdowns at the sad sight of abandoned pita in my freezer. My picky family only likes them when they’re really, really fresh so after one day on the counter, any that remain in the bag would get optimistically tossed into the freezer, never to see the light of day again. I used to let them languish there until they were dried out and crumbling, then I’d throw them out. Picture me repeating this process in frustration over and over again. But no more! I have found the best use ever for leftover pita and it’s also saving me a ton of money since I no longer have to purchase bags of one of my kids’ favourite snacks. These crisps are great because they’re baked, not fried, and using a flavoured olive oil gives them such a great taste that you can probably omit the salt, making them an even healthier snack, especially if you choose whole wheat pitas. My favourite is roasted garlic olive oil but I’ve made them with regular oil, spicy jalapeno oil and others, all with great success. These are so easy to make, they clean out your freezer AND the kids can help - that's a win-win-win!
Ingredients
Directions
Preheat oven to 350F.
Cut each pita into 5 strips with scissors or a serrated knife.
Snip end of each strip and separate to make 2 single layer strips (10 strips in total).
Place pita strips, split side up, in a single layer on parchment-lined baking sheets.
Brush with olive oil. Sprinkle evenly with thyme, salt and pepper.
Bake until crisp and golden brown, about 6 to 8 minutes. Watch them carefully as they can go from brown to burned in seconds!
Cool. Serve at room temperature, with or without dips.
Store in airtight container at room temperature for up to two weeks.
Makes about 40 crisps.
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