These inexpensive and flavorful little chips are perfect for dipping; they're sturdier than potato chips so they won't break apart in heavier dips, like Big Batch Guacamole.

1. Preheat oven to 400°F.

2. Using kitchen scissors or a sharp knife, cut the pita rounds in half to make eight rounds. Cut each round into 8 wedges. Arrange wedges on two cookie sheets, rough side up.

3. In small bowl, combine remaining ingredients and mix well. Drizzle this mixture evenly over the pita chips.

4. Bake for 8–13 minutes or until chips are crisp and golden brown. Remove to paper towels to cool. Store in air-tight container.