Pita chips

An excerpt from a post from keeping feet originally posted on 11/11/06

I did a cooking experiment this week and made pita chips, mostly inspired by this recipe, but I didn't print it out, so I had forgotten the details and cooked the pita chips at too high a temperature and for only 5 minutes. They were crisp and well-seasoned, and a good use for the pitas in the fridge. We ate them as a side with spaghetti and meatballs.

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