Directions:
STEP 1
Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.
STEP 2
Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.
STEP 3
Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.
STEP 4
Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.
Guest Chef: Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
SIDES
Spiced Pita Crisps with Parmigiano Reggiano® cheese
-
5m
PREP
-
15m
COOK
-
287
CALORIES
-
8
SERVINGS
Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.
This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!
Ingredients:
Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1 teaspoons, freshly ground
Sea salt – teaspoon
Crushed red pepper flakes – teaspoon
Hint:
There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.
Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.
Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.
SIDES
Spiced Pita Crisps with Parmigiano Reggiano® cheese
-
5m
PREP
-
15m
COOK
-
287
CALORIES
-
8
SERVINGS
Featuring a classic combination of Italian-inspired flavors that pair perfectly with the rich taste of Parmigiano Reggiano cheese, these crunchy pita crisps will elevate your party spread to a new level! The Pita Crisps are very easy to assemble, and simple touches like using a ravioli cutter for fluted edges will help create a high-impact nibble with minimal effort.
This is a versatile recipe with ingredients you should always have on hand. It is perfect for any gathering, however if you make it for a game day get-together, it is certain to impress friends, family and football fans. Buon appetito!
Directions:
STEP 1
Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper. Set aside.
STEP 2
Brush the top of each pita with 1 teaspoon of roasted garlic oil, then evenly sprinkle over cup of cheese, teaspoon of lemon zest, teaspoon of dried oregano, and a pinch of each of the salt and red pepper flakes.
STEP 3
Using a ravioli cutter (a knife also works), cut each pita into sixths. Divide the wedges onto each of the prepared sheet pans, in a single layer.
STEP 4
Bake for 13 – 17 minutes, until lightly brown and crisp. Serve warm or at room temperature.
Ingredients:
Pita bread – 8 pitas (5-inch diameter)
Roasted garlic oil – 3 tablespoons
Parmigiano Reggiano cheese – 2 cups, freshly grated
Lemon zest – 2 teaspoons, freshly zested
Oregano – 1 teaspoon, dried, lightly crushed
Black pepper – 1 teaspoons, freshly ground
Sea salt – teaspoon
Crushed red pepper flakes – teaspoon
Hint:
There is something very earthy about oregano and it really makes the other ingredients pop, but it can be overpowering. That is why Marc Sievers suggests using dried oregano for this recipe.
Make these 2 hours ahead of time and leave them at room temperature. Just before serving, pop them into a warm oven for 5 minutes.
Like all great game day snacks, these Pita Crisps pair great with beer, but they also go amazingly well with a variety of cocktails, wines, and spirits.
Guest Chef: Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
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