I served these baked flatbread chips along with the spinach and artichoke dip I made last week. You can season these however you like; I opted to go with my ol' standard of sea salt and dried rosemary.
Baked Flatbread Chips (printer-friendly version)
makes about 24 chips
6 flatbread rounds
1/2 t coarse sea salt
1/2 t dried rosemary
1 T olive oil
1. Preheat the oven to 325 degrees.
2. Cut each flatbread round in half, then cut each half in half again, and then in half again -- cutting each flatbread round should result in eight wedges.
3. Place the wedges into a bowl.
4. Drizzle with the olive oil, then season with salt and dried rosemary.
5. Turn the seasoned wedges out onto a rimmed baking sheet. Spread them out so that they aren't touching.
6. Bake in the oven for about 20 minutes, or until crisp and lightly browned.
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