- 1/2 bunch fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, crushed
- 6 pita breads
- Chopped fresh chives
Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Serve with caramelized onion dip for a great appetizer snack!