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1
Preheat the oven to 350F.
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2
In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt).
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3
Brush the pita rounds on both sides with the seasoned oil.
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4
Cut each round into 12 wedges.
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5
Lay the wedges on a baking sheet in a single layer.
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6
Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 35 minutes.
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7
They should be darkened and crispy but not too brown.
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8
Cool completely and serve.
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9
Any leftovers will keep for several days in a Ziploc bag or airtight container.
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10
Defrost the wrappers and peel them apart.
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11
Stack and cut them in half (some are round and some are square; it doesnt matter).
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12
Brush them with a little egg white and sprinkle with black and white sesame seeds.
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13
Heat 2 inches of oil to 350F in a saucepan or wok and gently drop in the crisps, a few at a time.
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14
If they start to curl, straighten them with tongs.
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15
Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels.
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16
When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.
