Ingredients

  • 1/2 c. olive oil
  • 1 tbsp. freshly grated Parmesan or Romano cheese
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 package white or whole wheat pitas

Total Time: 0:18

Prep Time: 0:10

Servings: 16

Procedure

  • Preheat oven to 425 degrees F. In 1-cup liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.
  • With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.
  • Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.
  • Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week. Makes 8 dozen chips. Nutritional information is based on one chip.