Serve these crispy homemade pita chips with our flavorful Roasted Eggplant Dip and you might think you're on a Greek island in the Aegean!
The crisps can be stored in a closed container at room temperature for up to 2 days.
|2||6-inch pita breads (split into 2 rounds each)|
|1/4 cup||(1/2 stick) unsalted butter (melted)|
|1 cup||finely grated parmesan cheese|
Place the pita rounds on a cutting board and brush the rough (inner) sides with the melted butter. Sprinkle the pita rounds with the cheese. Cut into pie-shaped wedges or 1/2-inch-wide strips and arrange in a single layer on a baking sheet.
Bake until the pitas are crisp and golden, 8 to 12 minutes. Cool completely before using.