An ideal low calorie appetizer as recreation night time meals.
1⁄ 2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon floor cumin
1 package deal (12 ounces) white or whole-wheat pitas
1. Preheat oven to 425°F. In cup, with fork, combine oil, parmesan, chili powder, and cumin.
2. With knife or kitchen shears, fastidiously break up every pita. Brush insides of pita halves evenly with oil combination. Reduce every half into 8 wedges.
3. Switch pita wedges to 2 ungreased cookie sheets (wedges can overlap barely). Place cookie sheets on two oven racks and bake pita chips till edges are golden, 8 to 10 minutes. Watch fastidiously, as they will burn shortly.
4. Switch cookie sheets to wire racks and funky fully. Retailer chips in hermetic container as much as week. Makes 8 dozen chips.