Southwest Pita Crisps

• 1/2 cup vegetable oil
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 to 1/2 teaspoon cayenne
• Twelve 10-inch pita breads
• 8 ounces extra-sharp yellow Cheddar, shredded (3 cups loosely packed)

1. Arrange oven racks in upper and lower thirds of oven and preheat to 350F.
2. Line 2 large shallow baking sheets with foil.
3. In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne.
4. Lay 1 pita round on cutting board.
5. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar.
6. Cut into 6 triangles and place, cheese side up, on baking sheet.
7. Repeat with 5 more pitas (3 pitas per sheet).
8. Bake 6 minutes.
9. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more.
10. Transfer crisps to a rack and let cool.
11. Repeat process with remaining pitas.
12. Store airtight at room temperature up to one month.

vegetable oil, chili powder, ground cumin, cayenne

Taken from www.epicurious.com/recipes/food/views/southwest-pita-crisps-233204 (may not work)