Southwest Pita Crisps

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

• Ready In: 30 mins
• Serves: 12
• Yields: 6 dozen

Ingredients

• 1⁄2 cup  vegetable oil
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons ground cumin
• 1⁄4-1⁄2 teaspoon cayenne
• 12 (10 inch)  pita bread
• 8  ounces  extra-sharp yellow cheddar cheese, shredded (3 cups loosely packed)

Directions

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.