| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
|
|
Six; (7-inch pita) |
|
|
; pockets, cut into 1 |
|
|
; 1/2-inch pieces and |
|
|
; separated |
| 1 |
ts |
Crumbled dried sage |
| 1 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
c |
Grated sharp Cheddar; (about 6 ounces) |
INSTRUCTIONS
Arrange the pita pieces close together, rough sides up, on 2 large baking
sheets. In a small bowl combine well the sage, the thyme, the salt, and the
pepper, sprinkle the mixture over the pita pieces, and scatter the Cheddar
on top. Bake the crisps in a preheated 375F. oven for 12 to 15 minutes, or
until they are golden.
Makes about 3/4 pound.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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