Pita Chips

Real Simple September 2010

4 pitas
1/4 cup olive oil
1/2 cup grated parmesan
1 tsp dried oregano
salt and pepper

Heat oven to 400. Split pitas orizontally to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.

Sprinkle with the parmesan, oregano, 1/2 tsp salt and 1/4 tsp pepper. Bake until golden brown and crisp, 10 - 12 minutes. The chips can be stored at room temp in an airtight container for up to 1 week.