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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love making these! They are a great treat! I have made these for parties, for get-to-gethers and just plain lunch for myself. The low-calorie version is to spray the pita with Non-stick spray and season with Mrs Dash and then toast. These are party fare! Why not serve a basketful of each flavor of these seasoned chips at the coming hoildays? ;) Originally found on Land O' Lakes web site but as usual, have tweaked it a bit. Updated on 09/21/06 forgot to mention to melt the butter, thank you gruntlady. Ingredients:
4 (6 inch) white pita breads or 4 (6 inch) whole wheat pita bread |
1 cup butter, melted |
1 (10 ounce) package dry ranch dressing mix |
1/4 cup grated parmesan cheese |
2 teaspoons italian seasoning |
4 teaspoons chili powder |
2 teaspoons tabasco sauce |
1 teaspoon garlic powder |
2 teaspoons brown sugar or 2 teaspoons splenda brown sugar blend |
1/2 teaspoon cinnamon |
1 teaspoon finely chopped nuts, preferably pecans |
Directions:
1. Heat oven to 375°F.
2. Cut pita into 6 wedges, separate each wedge in half. (48 wedges total).
3. Stir together butter and seasoning for desired variation, in a large bowl.
4. Add pita wedges; toss with seasoned butter until well coated.
5. Place wedges, not overlapping on 15x10x1 jelly-roll pan.
6. Bake for 6 minutes.
7. Turn each wedge over, continue baking for 2 to 4 minutes longer or until golden brown & crispy.
8. For Italian Variation; substitute 1/2 teaspoon each dried marjoram leaves, dried basil or oregano leaves & 1/4 teaspoon sage leaves.
9. I don't know for how long these can be stored - they have never lasted long enough!
10. I hope you use these with your favorite appetizer and enjoy them.
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