Curried Orange Pita Crisps

"This recipe is from the July 1991 issue of Gourmet magazine. These crisps will keep in an airtight container for 5 days."
 
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Ready In:
42mins
Ingredients:
5
Yields:
4 pitas
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ingredients

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directions

  • 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.
  • Split the pita breads, brush the rough sides with the orange curry oil, and cut the pita halves into 1/4 inch wide strips.
  • Preheat oven to 350°F.
  • Cut the pita halves into 1/4 inch wide strips.
  • 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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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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