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Epicurious

Southwest Pita Crisps

By Tracey Seaman

3.1

(2)

Image may contain Food Bread Confectionery and Sweets
Southwest Pita CrispsDeborah Ory

These crunchy chips are great with chili, soup, dip, or by themselves.

Tip:

If giving as a gift, pack in festive tins or cellophane bags decorated with ribbons.

Recipe information

  • Yield

    Makes 6 dozen chips

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)

Preparation

  1. Step 1

    Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.

    Step 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).

    Step 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.

    Step 4

    Repeat process with remaining pitas. Store airtight at room temperature up to one month.

TagsCheddarCheeseDairySnackBakingEpicurious
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