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