Southwest Pita Crisps
['1/2 cup vegetable oil', '1 tablespoon chili powder', '1 1/2 teaspoons ground cumin', '1/4 to 1/2 teaspoon cayenne', 'Twelve 10-inch pita breads', '8 ounces extra-sharp yellow Cheddar', 'shredded (3 cups loosely packed)']
Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
Repeat process with remaining pitas. Store airtight at room temperature up to one month.
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