Total Time
Prep 10 mins
Cook 20 mins

These crunchy chips are great with chili, soup, dip, or by themselves.

Ingredients Nutrition


  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.
Most Helpful

Spicy and crispy good! You can't stop eating these! I scaled the recipe down to make a smaller amount as an appy and they were gone before they could cool. When I checked at 6 minutes, the cheese looked kind of melty (I may have put on a bit too much), so I cooked without flipping and they turned out fine. Made for PAC Fall 2009.

*Pixie* September 22, 2009