Recipe by dicentra
From Cooking Light.
Top Review by Brooke the Cook in WI
I was looking for something using pita rounds that would go with recipe#308228 and be done quick - this was just what I was looking for! Quick, light and very tasty. I baked for 5 minutes so that the pita's were still soft enough to eat with the soup and used sea salt in place of salt. This is a keeper!
Directions See How It's Made
- Preheat oven to 350°.
- Coat a baking sheet with cooking spray.
- Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
- Note: Chips can be made ahead and stored in an airtight container for up to 4 days.