This is a tasty addition to a veggie or dip tray. It makes good use of that fresh dill in the garden. After all, even though I love to feed the Swallowtails, I love to eat it myself also!
Dill Crisps
2 Whole wheat pitas
2 tablespoons olive oil
2 teaspoons minced fresh dill
1 tablespoon freshly grated Parmesan cheese.
Preheat oven to 400′
Slice each pita into 8 triangular wedges. Seperate each triangle in to two at the seam. Set the triangles, crumbly side up, on a slotted broiler rack.
In a small dish, combine the olive oil, dill, and cheese. Use a pastry brush to paint the mixture lightly onto the triangles. Bake in the center of the oven until just brown a the edges and slightly curled. about 5-7 minutes. Serve warm or at room temperature.
