Lemony, Herby Crab Crostini
We are all about quick but impressive food. So for our lemon-themed party, we used Giada's Crab Crostini with Lemon and Herbs recipe (so light and refreshing!) for the topping on these homemade pita chip triangles. Her recipe is easy to whip up and, let's be honest, we can eat a ton of these at any one sitting.
In lieu of traditional baguette slices for the crostini, we baked up these simple pita chips in only a few minutes. (These are so much better than store-bought pita chips, IMHO—and we use these for pita and hummus every time we have friends over.)
Homemade Pita Chips:
Slice up pita rounds—you get eight triangles per round—lightly coat each in olive oil and sprinkle with kosher salt. Bake on a cookie sheet lined with aluminum foil at 375 degrees for 10-15 minutes; flip triangles and bake for another 10 minutes. You'll want to make sure each chip is golden brown and crispy, so it may take a little longer in your oven... just keep an eye on them and check them often.