Toasted Garlic Pita Wedges
Toasted Garlic Pita Wedges
Toasted Garlic Pita Wedges

Toasted Garlic Pita Wedges

David Venable

Serving toasted pita chips with your dips is a great low-fat alternative to potato or nacho chips.

Ingredients

  • 1/4 cup olive oil
  • 2 large garlic bulbs, minced
  • 6 pita breads, about 5" diameter
  • Freshly grated Parmesan cheese
  • Chopped fresh parsley
  • Freshly ground pepper

Directions

Preheat the oven to 350°F.
Place the oil and garlic on a sheet of aluminum foil and then fold up the sides to make a bowl. Place the package on a roasting pan and bake for 25 minutes, or until the garlic is soft.
While the garlic is roasting, heat up your grill. Spread some oil on top of each pita with a brush then grill each pita for no more than a minute on each side. (Be careful of flare-ups due to the oil.)
After all the pitas are roasted, sprinkle each with Parmesan cheese, salt, and pepper. Set aside.
After the garlic bulbs have cooled, cut about 1/4" off the bulb-top, exposing the softened garlic on the inside. Squeeze the roasted garlic into a small mixing bowl. Spread the garlic onto the grilled pita and serve warm or at room temperature.

Cook's Notes

Making toasted pita chips is a great way to use up stale pita or pita that you've got in the freezer.

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