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Ingredients
- 6 6-inch-diameter pita breads
- 6 tablespoons olive oil
- 1 1/4 cups freshly grated Parmesan cheese
Method
- Preheat oven to 325F.
- Cut each pita bread horizontally in half, forming 2 pita disks.
- Brush disks with olive oil.
- Sprinkle disks with Parmesan cheese, then pepper.
- Cut each disk into 6 wedges.
- Arrange pita wedges in single layer on large baking sheets.
- Bake until pita wedges are golden and just crisp, about 12 minutes.
- (Can be prepared 3 days ahead.
- Cool completely.
- Store airtight at room temperature.
- Rewarm in 325F oven about 5 minutes.)
