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Instructions |
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Heat oven to 375 degrees. Cut each pita into 6 wedges; separate each wedge in half (48 wedges total); place into large bowl.
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Place butter in glass measuring cup. Microwave on High until butter is melted (1 minute). Stir in parmesan cheese and seasoning. Immediately pour butter mixture over pita wedges in bowl; toss gently until well coated.
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Place pita wedges onto 2 (15x10x1-inch) jelly-roll pans in single layer. Bake 8 minutes. Turn each wedge over. Continue baking for 4 to 6 minutes or until wedges are golden brown and crisp. Serve warm or at room temperature.
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Variation:
Ranch Pita Chips: Omit Parmesan cheese and Italian seasoning. Stir in 1 (1oz) package ranch-flavored dry salad dressing mix into melted butter.
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Originally Submitted
11/3/2008
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