Southwest Pita Crisps

Ingredients for Southwest Pita Crisps

• 120ml vegetable oil

• 1 tablespoon chilli powder

• 1 1/2 teaspoons ground cumin

• 1/4 to 1/2 teaspoons cayenne

• Twelve 10-inch pita breads

• 230g extra-sharp yellow Cheddar, shredded (725ml loosely packed)

How to make Southwest Pita Crisps

Arrange oven racks in upper and lower thirds of oven and preheat to 177°C. Line 2 large shallow baking sheets with foil.

In small bowl, stir together vegetable oil, chilli powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 30g Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).

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.

Repeat process with remaining pitas. Store airtight at room temperature up to one month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.