Thanks, Lauren and Dylan, for sharing this pita chip recipe! Very easy and quick to make, and delicious. Go ahead and substitute any spice you'd like. The original recipe (below) is from the magazine "Real Simple." I used whole wheat pitas and a chile lime spice mix. We enjoyed them today with guacamole, but they would be good with any kind of dip or hummus.
Easy Pita Chips
1/4 cup olive oil or canola oil
1/2 cup grated Parmesan (2 ounces)
1 tsp. dried oregano
Salt and black pepper
Heat oven to 400 degrees. Split the pitas horizontally to make to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.
Sprinkle with the Parmesan, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until golden brown and crisp, 10 to 12 minutes. The chips can be stored at room temperature in an airtight container for up to 1 week.