Seasoned Party Pitas

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.

• Ready In: 30 mins
• Serves: 12
• Yields: 48 chips

Ingredients

• 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.