COOKWARE YOU WILL NEED
1 baking dish with aluminum foil
1 large bowl
6 whole pitas, each cut into 8 wedges
2 tablespoons olive oil
2 teaspoons of Garlic Shallot Sea Salt
1. Preheat the oven to 400 degrees, and line a baking sheet with foil.
2. In a large bowl, add the pita wedges, and as evenly as possible, drizzle in 1 tablespoon of the olive oil, and toss the wedges to coat; drizzle in the remaining 1 tablespoon of olive oil, and once again, toss the wedges to coat; add the Garlic Shallot Sea Salt and give a final toss to combine, then turn the wedges out onto the foil-lined baking sheet, in as much of a single-layer as possible.
3. Bake the pita wedges for about 8 minutes, flip them over and bake for an additional 8 minutes until golden brown and crispy; then, turn the oven off, and allow to pita wedges to stay in the hot oven for another 5-6 minutes to finish crisping.
4. Remove pita wedges from oven and allow them to cool on the baking sheet for about 10 minutes; turn the wedges out onto a platter to serve with the Hummus dip.