Toasted pita crisps

Prep 5 min
Plus Baking Time: 8 minutes
Makes 32 small crisps

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large pitas
2 to 3 tsp
generous pinches


  • Preheat oven to 350F (180C). Lightly brush both sides of pitas with oil. Sprinkle both sides with garlic salt, then slice each round into 16 wedges. Spread out on a rimmed baking sheet.
  • Bake in centre of oven until edges are golden, 8 minutes, turning halfway through. Cool completely, then toss into our Great Greek Salad or Southwestern Caesar. Crisps will keep well, in an airtight container, up to 4 days.

A crunchy change from croutons, these are an appealing addition to our Great Greek Salad or any green salad.


Calories 13, Protein 0.3 g, Carbohydrates 2.1 g, Fat 0.3 g, Fibre 0.1 g, Sodium 20 mg.

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