Sesame-Herb Pita Crisps

• 1/3 cup shelled dry-roasted pistachios
• 1/3 cup sesame seeds
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 4 (6-inch) whole-wheat pocket pitas, split in half horizontally
• 1/4 cup olive oil, divided

1. Preheat oven to 350u0b0. Place the first 6 ingredients (through marjoram) in a food processor; pulse until coarsely ground.
2. Arrange 4 pita halves, rough sides up, on a baking sheet. Brush with 2 tablespoons oil. Spread 4 teaspoons pistachio mixture over each pita half. Bake at 350u0b0 for 16 minutes, or until lightly browned and crisp. Repeat with remaining pita halves. Cool. Break each half into 4 pieces; serve with Feta-Peppercorn Spread and red grapes.

pistachios, sesame seeds, salt, freshly ground black pepper, thyme, marjoram, pocket, olive oil

Taken from www.myrecipes.com/recipe/sesame-herb-pita-crisps (may not work)