Sesame-Herb Pita Crisps

serves 10-12


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1/3 cup shelled dry-roasted pistachios
1/3 cup sesame seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 (6-inch) whole-wheat pocket pitas, split in half horizontally
1/4 cup olive oil, divided


Preheat oven to 350°. Place the first 6 ingredients (through marjoram) in a food processor; pulse until coarsely ground.

Arrange 4 pita halves, rough sides up, on a baking sheet. Brush with 2 tablespoons oil. Spread 4 teaspoons pistachio mixture over each pita half. Bake at 350° for 16 minutes, or until lightly browned and crisp. Repeat with remaining pita halves. Cool. Break each half into 4 pieces; serve with Feta-Peppercorn Spread and red grapes.

Created date

October 2003

Nutritional Information

Calories 136
Fat 8 g
Satfat 1 g
Monofat 5 g
Polyfat 2 g
Protein 3 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 176 mg