| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Oriental sesame oil |
| 1 1/2 |
ts |
Ground cumin plus additional to taste |
|
|
Three; (5 to 6-inch) pita |
|
|
; loaves |
INSTRUCTIONS
In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and
salt to taste. Halve the pita loaves horizontally to form 6 rounds and
brush the rough sides of the rounds with the oil mixture. Cut each round
into 3/4-inch triangles or squares, spread the triangles in a jelly-roll
pan, and bake them in the middle of a preheated 350F. oven shaking the pan
every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss
the crisps with the additional cumin and salt to taste and let them cool.
The crisps keep in an airtight container for 1 week. Serve the crisps as a
topping for vegetable or tossed green salad.
Makes about 3 cups.
Gourmet June 1990
Converted by MC_Buster.
NOTES : A crunchy salad topper.
Converted by MM_Buster v2.0l.
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