Instructions: Stir together melted butter, cumin, and lemon pepper.

Cut split pitas into wedges, and brush with butter mixture. Arrange wedges on an aluminum foil-lined baking sheet.

Bake wedges at 375 degrees for 15 minutes or until crisp.

Comments: You can serve this recipe with "Green Goddess Guacamole With Cumin Crisps" (see recipe).

For testing purposes only, we used Toufayan White Mini Pitettes for mini pita rounds. You can also use regular pita bread cut into wedges for this recipe.

This recipe yields 38 crisps.

Yield: 38 crisps

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