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Southwest Pita Crisps

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“These crunchy chips are great with chili, soup, dip, or by themselves.”
READY IN:
30mins
SERVES:
12
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

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.
  3. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
  4. 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. Repeat process with remaining pitas. Store airtight at room temperature up to one month.

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