Fennel and Sea Salt Pita Bread Crisps

"This is great served with my "Warm Eggplant Salad""
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
15mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Preheat oven to 200C (400F).
  • Brush bread with oil, sprinkle with salt and seeds.
  • Bake on a baking tray for 10 minutes or until crisp.

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Reviews

  1. Wow, these were excellent. The perfect treat, for watching tv. I couldn't stop eating them. So quick and easy to throw together, this could become an addiction. Loved, the fennel with the coarse sea salt. I will be making these often. They will become a staple for me. I ate them with asiago cheese, artichoke and spinach dip. So very company worthy. Kudos on your wonderful simple recipe Jewelies. I often find that the simplest ingredients taste the best. BK
     
  2. This really satisfied my craving for chips one night. I used dill weed since I was out of fennel, but oh, so good! Thank you for my midnight snack!
     
  3. I love salt and i love fennel..these were fabulous and i couldnt stop eating them.
     
  4. Jewelies.....delicious is all I can say. Made to go with your Warm Eggplant Salad as part of a "Greek Feast". Wonderfully easy and fabulous flavour. I used Greek pita bread (cause it was Greek night!!!). I love both recipes so much I'm sure I will make them a lot!! Thank you for a yummy recipe.
     
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RECIPE SUBMITTED BY

Gold Coast Australia
 
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