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Pita crackers

By Sheryl Julian & Julie Riven
Globe Staff / December 9, 2008
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SERVES 6

1 package medium pita (4 rounds) Olive oil (for sprinkling) Kosher salt (for sprinkling)

Set the oven at 350 degrees. Have on hand 2 rimmed baking sheets.

Tear the pita rounds into quarters. Separate the tops and bottoms. Set the pieces on the baking sheets in a single layer, close together and with the rough sides up. Sprinkle or brush the pita with oil, then sprinkle lightly with salt.

Toast the pieces for 12 minutes or until the crackers are golden brown all over. Watch them carefully toward the end of cooking and remove any pieces as soon as they are browned.

Cool completely before serving.

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