Crispy Rounds

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon dried dill, optional
• 3 rounds of white or whole wheat pita bread
• Salt
• 1 (16-ounce) package wonton wrappers (about 24)
• 2 egg whites, beaten
• Black and white sesame seeds, for garnish
• Vegetable oil, for frying

1. Preheat the oven to 350F.
2. In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt).
3. Brush the pita rounds on both sides with the seasoned oil.
4. Cut each round into 12 wedges.
5. Lay the wedges on a baking sheet in a single layer.
6. Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 35 minutes.
7. They should be darkened and crispy but not too brown.
8. Cool completely and serve.
9. Any leftovers will keep for several days in a Ziploc bag or airtight container.
10. Defrost the wrappers and peel them apart.
11. Stack and cut them in half (some are round and some are square; it doesnt matter).
12. Brush them with a little egg white and sprinkle with black and white sesame seeds.
13. Heat 2 inches of oil to 350F in a saucepan or wok and gently drop in the crisps, a few at a time.
14. If they start to curl, straighten them with tongs.
15. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels.
16. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.

olive oil, lemon juice, ground cumin, paprika, dill, white, salt, wonton wrappers, egg whites, black, vegetable oil

Taken from www.epicurious.com/recipes/food/views/crispy-rounds-383425 (may not work)