Seasoned Party Pitas

Manami's Note:

I love making these! They are a great treat! I have made these for parties, for get-to-gethers and just plain lunch for myself. The low-calorie version is to spray the pita with Non-stick spray and season with Mrs Dash and then toast. These are party fare! Why not serve a basketful of each flavor of these seasoned chips at the coming hoildays? ;) Originally found on Land O' Lakes web site but as usual, have tweaked it a bit. Updated on 09/21/06 forgot to mention to melt the butter, thank you gruntlady.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 12

Yield: 48.0 chips

Pitas

• 4 (6 inch) white pita breads or 4 (6 inch) whole wheat pita bread
• 1 cup butter, melted

Ranch Variation

• 1 (10 ounce) package dry ranch dressing mix

Italian Variation

• 1/4 cup grated parmesan cheese
• 2 teaspoons italian seasoning

Southwest Variation

• 4 teaspoons chili powder
• 2 teaspoons Tabasco sauce
• 1 teaspoon garlic powder

Sweet Variation

• 2 teaspoons brown sugar or 2 teaspoons Splenda brown sugar blend
• 1/2 teaspoon cinnamon
• 1 teaspoon finely chopped nuts, preferably pecans

Directions:

1. Heat oven to 375°F.
2. Cut pita into 6 wedges, separate each wedge in half. (48 wedges total).
3. Stir together butter and seasoning for desired variation, in a large bowl.
4. Add pita wedges; toss with seasoned butter until well coated.
5. Place wedges, not overlapping on 15x10x1" jelly-roll pan.
6. Bake for 6 minutes.
7. Turn each wedge over, continue baking for 2 to 4 minutes longer or until golden brown & crispy.
8. For Italian Variation; substitute 1/2 teaspoon each dried marjoram leaves, dried basil or oregano leaves & 1/4 teaspoon sage leaves.
9. I don't know for how long these can be stored - they have never lasted long enough!
10. I hope you use these with your favorite appetizer and enjoy them.

Reviews

[Ginny Sue]

So far I have tried the "Italian Variation" but will try the others in the future. Each pita wedge naturally split into a thick piece and a thin piece. I baked the thin pieces for 6 minutes on each side, and the thick pieces I had to turn over again and bake for another 6 minutes (total 18 minutes) to get them brown and crispy. I've bought commercial pita chips in the past and was extremely disappointed. These are so much better.

[gruntlady]

made these for a snack last week & forgot to review..(sorry it took so long) these are really easy and they are really good I did 1/2 the chips italian and 1/2 southwest recipe didn't say to but I melted butter 1st before adding seasonings will make these many many times I am sure can't wait to try the other variations they are way way better than the boxed pita chips that I have tried and a whole lot cheaper..a nice fast snack thank you DiScharf for sharing