Southwest Pita Crisps

READY IN: 30mins
Recipe by my3beachbabes

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

Top Review by Pixie

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.

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.

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