Curried Orange Pita Crisps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is from the July 1991 issue of Gourmet magazine. These crisps will keep in an airtight container for 5 days. Ingredients:
1 navel orange, zest of, removed with a vegetable peeler |
1/2 cup olive oil |
1 1/2 teaspoons curry powder |
4 (6 inch) pita breads |
coarse sea salt, for sprinkling the pita bread round |
Directions:
1. In a blender blend zest with the olive oil and curry powder until the mixture is smooth. Transfer the orange curry oil to a bowl.
2. Split the pita breads, brush the rough sides with the orange curry oil, and cut the pita halves into 1/4 inch wide strips.
3. Preheat oven to 350°F.
4. Cut the pita halves into 1/4 inch wide strips.
5. Divide the pita strips between 2 baking sheets, sprinkle them with the salt and bake them in the preheated oven, turning them occasionally, for 10 to 12 minutes, or until they are golden.
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