These chips are a tasty snack by themselves or great when paired with our hummus, spinach artichoke dip, or spinach dip.
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- 5 pita bread (pockets - split open)
- 1/4 C buttery spread (melted)
- 1/4 C Parmesan cheese (non-dairy grated)
- 1 Tbsp basil (dried)
- 1 Tbsp oregano (dried)
- 1/2 tsp salt
- 1/2 tsp paprika
Split open the pita pockets and cut each half into 8 wedges.
Combine the cheese and spices in a small bowl.
Brush the wedges with the melted buttery spread; sprinkle the wedges with the cheese / spice mixture. Bake at 350 degrees for 6 to 10 minutes or until lightly browned.
Cover and store for up to two weeks.
© Mainly Vegan LLC