Toasted pita crisps

Time 15 minutes
Yields Serves 6
Toasted pita crisps
(Los Angeles Times)

Heat oil, paprika, dash cayenne pepper, garlic and salt in small pan over medium heat until garlic is fragrant but not browned, about 2 minutes. Pour oil through strainer, pressing on garlic to release all of oil. Discard garlic.


Brush rough side of pita halves with olive oil mixture. Use kitchen shears to cut each half into 3 wedges (18 wedges total). Arrange wedges, seasoned side up and in single layer, on a baking sheet.


Bake at 400 degrees until browned and crisp, about 6 minutes. Cool completely on wire rack. (Crisps can be made up to 2 weeks ahead, stored in airtight container at room temperature.)

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