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Originally shared on the web 03/16/2011

1 c. pistachios, shells removed
1/2 c. sesame seed
1/2 t. garlic salt
2 8-oz. pkgs. 4-inch pitas, split in half horizontally
6 T. olive oil

Finely grind the first 3 ingredients together in a food processor; spread out on wax paper to air dry. Slice each pita round into 4 wedges; brush with olive oil. Sprinkle with nut mixture; press mixture lightly onto wedges using the back of a spoon. Arrange nut-side up on ungreased baking sheets; bake at 425 degrees until golden, about 6 to 8 minutes. Cool on wire racks; store in airtight containers at room temperature. Serves 24.