Pita Crisps

These pita crisps are the fastest homemade snack you can pull off. Split pita rounds in half horizontally, spread the rough inner side with margarine, scatter oregano and grated Parmesan on top, cut into wedges, and broil for 2 minutes. That’s it.

The rough interior surface is where you want the margarine. It has more texture to grip the toppings and crisps up better than the smooth outer side. The Parmesan melts and browns under the broiler, creating a salty, nutty crust that crunches when you bite through it.

Watch them closely. Two minutes under a broiler is the difference between golden and burnt.

Pro Tips

• Keep the crisps about 5 inches from the heating element. Any closer and the edges char before the center crisps.
• Cut the pita into wedges before broiling, not after. Pre-cut wedges crisp more evenly and are easier to separate.
• Use freshly grated Parmesan for the best melt and flavor. The pre-grated stuff from a shaker doesn’t brown as well.

Variations

• Swap oregano for a mix of chopped chives and parsley for a milder, more herby crisp.
• Skip the herbs entirely and sprinkle with sesame seeds for an Asian-inspired dipper.
• Add a pinch of garlic powder and red pepper flakes for a spicy version that pairs with hummus.