pocketless pita bread
assorted fresh herbs, chopped (oregano, chives, basil, and thyme are what I've used, though it might be interesting to throw in some rosemary, sage or even tarragon if you're feeling frisky)
Preheat the oven to 400
Combine the chopped herbs and the garlic in a bowl
Cut the pita bread into wedges and place on a cookie sheet
Brush the top of each wedge with olive oil
Sprinkle the herb/garlic mixture over the top
Salt the chips liberally
Pour a bit more olive oil over the top of the herbs if they're looking dry
Cook for 5-7 minutes, keeping a close eye on them because they will burn!
They get crispier and act more like chips the longer you bake them. I personally like them more bread-y, so I don't usually cook for more than about 5 min.
White Bean Dip
2 cans cannelini beans, drained
4 tbsp fresh sage, chopped
4 tbsp olive oil
juice from 1/2 to 1 lemon, to taste
salt, to taste
Combine the ingredients. Mash together until somewhat smooth, but with some of the beans holding their shape. Serve with pita chips!