- 3 pitas, pocket or Arabic style, each cut into 8 wedges
- 4 Tbsp. extra virgin olive oil
- 3 cloves garlic, smashed or minced
- 1/4 c. parsley, chopped
- 1 Tbsp. rosemary, finely chopped
- 1/4 tsp. cayenne pepper
- salt and freshly ground black pepper to taste
- Sprinkle olive oil over pita wedges. In a small bowl, combine garlic, parsley, rosemary, cayenne, salt and pepper.
- Add pita chips and coat well. Spread out on a baking sheet and bake in a moderate oven for 10 – 15 minutes.