ACTIVE TIME 10 minutes . TOTAL TIME 18 minutes plus cooling . MAKES 8 dozen
½ cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package (12 ounces) white or whole-wheat pitas
EACH CHIP
About 20 calories, 0g protein, 2g carbohydrate, 1g total fat (0g saturated), 0g fiber, 0mg cholesterol, 20mg sodium
Forget the tortilla chips: You can bake these chili-and cumin-scented crisps in a flash. Serve with store-bought hummus topped with a sprinkling of chopped parsley. For photo, see.
1 Preheat oven to 425°F. In 1-cup liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.
2 With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.
3 Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.
4 Cool chips on cookie sheets on wire racks.
POTLUCK PREP Make chips up to one week before party. Store in a tightly covered container or large self-sealing plastic bag.