Ingredients
-
1/2
-
1
-
1 1/2
-
1/4 - 1/2
-
12
-
8
-
-
-
-
-
-
-
-
-
Directions
Southwest Pita Crisps, These crunchy chips are great with chili, soup, dip, or by themselves , Spicy and crispy good! You can’t stop eating these! I scaled the recipe down to make a smaller amount as an appy and they were gone before they could cool When I checked at 6 minutes, the cheese looked kind of melty (I may have put on a bit too much), so I cooked without flipping and they turned out fine Made for PAC Fall 2009
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Arrange Oven Racks in Upper and Lower Thirds of Oven and Preheat to 350f Line 2 Large Shallow Baking Sheets With Foil. |
|
2
Done
|
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. |
|
3
Done
|
Cut Into 6 Triangles and Place, Cheese Side Up, on Baking Sheet. Repeat With 5 More Pitas (3 Pitas Per Sheet). |
|
4
Done
|
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. |
|
5
Done
|
Repeat Process With Remaining Pitas. Store Airtight at Room Temperature Up to One Month. |
