Spicy Pita Chips

These homemade spicy pita chips are a wonderfully different dipper for just about any kind of dip. This recipe is enough to serve 50 so adjust accordingly. They will keep for 1 week stored in an airtight container... if they last that long! Spicy Pita Chips 40 whole pita bread 2 cups unsalted butter 4 Tablespoons garlic powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon crushed red pepper 1/2 teaspoon cayenne pepper 4 dashes salt 4 dashes pepper In a medium bowl combine butter with seasonings, microwave on high for about 1 minute to melt. If you prefer you can melt the butter in a small pot. Open each pita pocket to form two separate pieces, spread each slice completely with butter. Cut buttered halves into 6 pieces each; resulting in 12 triangular pieces per pita bread. Spread pitas in single layer on baking sheet; bake at 300 degrees for 30 minutes or until crisp like croutons. Remove from oven and sprinkle with salt. Cool completely.