Name: Herbed Cheddar Pita Crisps
Yield: Makes about 3/4 pound
Ingredients: six 7-inch pita pockets, cut into 1 1/2-inch pieces and separated; 1 teaspoon crumbled dried sage; 1 teaspoon dried thyme, crumbled; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups grated sharp Cheddar (about 6 ounces)

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 3/4 pound

Ingredients

six 7-inch pita pockets, cut into 1 1/2-inch pieces and separated

1 teaspoon crumbled dried sage

1 teaspoon dried thyme, crumbled

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups grated sharp Cheddar (about 6 ounces)

Preparation

Arrange the pita pieces close together, rough sides up, on 2 large baking sheets. In a small bowl combine well the sage, the thyme, the salt, and the pepper, sprinkle the mixture over the pita pieces, and scatter the Cheddar on top. Bake the crisps in a preheated 375°F. oven for 12 to 15 minutes, or until they are golden.