Coastal Living SEPTEMBER 2006
Combine butter and garlic in a small saucepan; heat over low heat until butter melts. Stir in lemon rind.
Cut each pita in half to form 4 thin rounds. Brush both sides of each round with butter mixture. Cut each round into 8 wedges.
Place pita wedges in a single layer on a large baking sheet; sprinkle with salt. Bake at 350° for 10 to 12 minutes or until pita wedges are crisp and lightly browned. Set aside to cool.
Shortcut Savvy: Prepare the pita chips a couple of days in advance, and store in an airtight container. If squeezed for time, purchase store-bought pita chips or water crackers.
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