Cut each pita lengthwise so you have 2 circles from each. Stack them and cut into chip size pieces and place in a large bowl. (Use a whole package for this recipe.)
Drizzle with olive oil (about ½ cup) and sprinkle liberally with lemon pepper, ¼ cup parmesan cheese and the zest from 1 lemon. Toss to coat evenly.
Spread onto a baking sheet and cook for 5-8 minutes depending on your oven or when they are golden brown.
Remove from baking sheet and transfer to a serving bowl. Don’t cover until completely cooled or they will not stay crispy.
In a blender add:
– ½ cup sundried tomatoes in oil
– 2 cups parmesan cheese (fresh grated is best)
– 2 cups black olives
-1 fresh basil bunch
-¼ cup balsamic vinegar or lemon juice
-½ tsp salt
-pinch of pepper
Refrigerate spread until ready to use. Spread on pita crisps and enjoy!
Gypsy at Red, Red Mountain Road, Rossland, 250-362-3347.