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Epicurious

Southwest Pita Crisps

3.1

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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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