“This recipe is from the July 1991 issue of Gourmet magazine. These crisps will keep in an airtight container for 5 days.”
READY IN:
42mins
YIELD:
4 pitas
UNITS:
US

Ingredients Nutrition

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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