Zesty Lemon Thyme Pita Chips
Lemon Thyme Pita Chips are a wonderful change from the same old chips
everyone usually serves. This easy appetizer recipe will be the hit of
the party. Your friends and guests will beg you for this chip dip
recipe! 
You can make the chips ahead of time, or make them and serve warm.
Either way, the flavor is unforgetable. Try lemon thyme pita chips with
Artichoke Tomato Dip or Peppercorn Ranch Dip.
I know that using fresh ingredients doesn't always save you time, but...
when you do take the extra time to raid your herb garden (or someone
else's!) or squeeze that fresh lemon instead of using packaged lemon
juice, the difference in taste is really noticeable. And for the better,
too. 
Fresh is always better. So you have to decide, what's more important?
Taste or convenience? Not that these chips will taste bad if you use all
store bought ingredients - far from it! And I am not suggesting you
become Martha Stuart! But if you have a little extra time, invest in
freshness. Just a thought for you to chew on...
What you'll need:
- 4 plain Pita bread rounds
- 4 Tbsp unsalted butter (melted) or olive oil
- 1 Tbsp minced lemon zest
- 2 tsp freshly squeezed lemon juice
- 1 Tbsp minced fresh thyme leaves
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
First, preheat your oven to 325 degrees F. Line 2 baking sheets with
parchment paper.
Next, split the pita rounds in half to make 2 full rounds. Combine the
remaining ingredients in a small bowl. Brush the mixture on the inside
of the rounds. Then, cut each round into 8 equal wedges like you are
cutting a pizza. Place the wedges in a single layer on the baking
sheets.
Bake the wedges for 10 to 15 minutes until crisp and golden brown.
Remove them from the oven and let them cool. At this point, you can
choose to store them in an airtight container until you use them or
serve them a little warm. Deeeelish!
Makes about 64 chips.

I'm in my own little world, but thats ok everybody knows me here
Angelique 


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