These crispy homemade pita chips are perfect for dipping, but they are also flavorful enough to hold their own on the snack table.
image by James Baigrie
Parmesan Pita Crisps
3 Tablespoons olive oil
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 whole (5 to 6 inch) whole wheat or white pitas with pockets
1/2 cup coarsely grated Parmesan cheese
Preheat oven to 350°. In cup, with fork, mix oil, cumin, and ground red pepper.
With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, in 2 ungreased 15 1/2 inch by 10 1/2 inch jelly-roll pans. Sprinkle with Parmesan, and salt if you like.
Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store crisps in tightly covered container or large self-sealing plastic bag up to 1 week.
Yields 80 crisps.
MF&L Staff at Maine Food & Lifestyle magazine.