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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These crunchy chips are great with chili, soup, dip, or by themselves. Ingredients:
1/2 cup vegetable oil |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1/4 to 1/2 teaspoon cayenne |
twelve 10-inch pita breads |
8 ounces extra-sharp yellow cheddar, shredded (3 cups loosely packed) |
Directions:
1. Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
2. In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
3. Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
4. Repeat process with remaining pitas. Store airtight at room temperature up to one month.
5. Tip: If giving as a gift, pack in festive tins or cellophane bags decorated with ribbons.
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