Peppered Pita Crisps – a delicious recipe with pitas, Sichuan peppercorns, butter, coarse salt, markets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Split each pita into 2 rounds.
3
With a mortar and pestle or in an electric coffee/ spice grinder finely grind peppercorns.
4
In a small saucepan melt butter with peppercorns and salt and brush rough sides of rounds with butter mixture.
5
Cut rounds into long narrow triangles and arrange, rough sides up, in one layer on 2 large baking sheets.
6
Bake pita triangles in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 5 minutes total.
7
Transfer crisps to racks to cool.
8
Crisps may be made 1 day ahead and kept in an airtight container at room temperature.
9
Makes about 24 to 32 crisps, depending on size of pitas.
153
kcal
Calories
17
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 10-inch very thin pitas, 1 tablespoon Sichuan peppercorns*, 3/4 stick (6 tablespoons) unsalted butter, 1 teaspoon coarse salt (preferably sea salt), and more.
Yes, Peppered Pita Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
