4 white or whole-wheat pita breads
2 cloves garlic, finely minced
6 tablespoons extra virgin olive oil
Topping:
6 4-inch springs fresh thyme, stems removed, or 2 teaspoons dry
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 350 F.
Using scissors or kitchen knife, cut away the edges completely around the pita breads. Pull the two halves apart.
Mix the garlic and oil together and brush it on one side of each of the pita halves, then stack them together like a stack of pancakes, on a cutting board. Using a knife cut the stack diagonally in half, then into strips about 3/4 inch wide. place the pita strips oiled side up in a single layer on baking sheets. Bake until crisp and golden brown, about 12-15 minutes. Sprinkle evenly with the thyme, salt and pepper.
Makes about 40 strips.
