Pita Chips
  • 4 (6-inch) white pita breads
  • 1 cup LAND O LAKESĀ® Butter, melted
  • Italian Variation Ingredients:
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning*
  • Ranch Variation Ingredients:
  • 1 (1-ounce) package ranch flavor dry salad dressing mix
  • Southwestern Variation Ingredients:
  • 4 teaspoons chili powder
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon garlic salt
  1. Heat oven to 375 F. Cut each pita into 6 wedges; separate each wedge in half (48 wedges total).
  2. Stir together butter and seasonings for desired variation in large bowl. Add pita wedges; toss with seasoned butter until well coated.
  3. Place pita wedges, not overlapping, on 15x10x1-inch jelly-roll pans. Bake for 6 minutes. Turn each wedge over; continue baking for 2 to 4 minutes or until wedges are golden brown and crisp.
  4. *Substitute 1/2 teaspoon each dried basil leaves, marjoram leaves, oregano leaves and 1/4 teaspoon rubbed sage.
There are sooo many variations depending on taste and preference. I got these ideas from Land-O-Lakes butter, in a Martha Stewart magazine. The possibilities are endless.