Pita Chips

Serve these with any sort of dip or jut eat them alone. These were created especially for the spinach artichoke dip above.

Ingredients: 

1 package of pita bread (The foodiecall kitchen like plain old white but you can use whole wheat or any of the fancy schmancy flavored ones)

 

2 tbs oregano

2 ½ tbs dried thyme leaves

1 tbs cracked black pepper

½ tsp ground mustard

¾ tbs garlic powder

2 tbs sea salt

Olive oil

Pre-heat oven to 350. Line two or three cookie sheets with parchment paper and set aside.

Cut pita bread rounds in half. Then cut the halves into three or four sections. At this point the two facing sides of the pita bread should be attached. Pull those apart and toss into big bowl.

Pour in enough olive oil to coat all chips. Toss with seasoning mix and divide chips between baking sheets. Spread into one layer on sheet.

 Bake for 10 to 15 minutes until chips are only slightly crispy and golden. Dont worry if some of the chips still feel sorta floppy. They typically harden up when they cool.