SIGN UP FOR OU KOSHER NOTIFICATIONS

BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

PARMESAN HERB PITA CRISPS (dairy)

6 6-inch-diameter pita breads
6 tablespoons olive oil
1 1/4 cups freshly grated Parmesan cheese dried basil
dried thyme
dried oregano

Preheat oven to 325. Cut each pita bread horizontally in half, forming 2 pita disks. Brush disks with olive oil. Sprinkle disks with Parmesan cheese, then with just a pinch of each of the herbs. Cut each disk into 6 wedges. Arrange pita wedges in single layer on large baking sheets.

Bake until pita wedges are golden and just crisp, about 12 minutes. (Can be prepared 3 days ahead. Cool completely. Store airtight at room temperature. Rewarm in 325 oven about 5 minutes.)