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Parmesan-Pita Crisps
These make a nice change from the usual chips served. Pair these with Sesame-Eggplant Salsa.

6 Six-inch diameter pita breads
6 Tbs olive oil
1 1/4 cups grated Parmesan cheese
pepper to taste

Preheat oven to 325F. Cut each pita bread horizontally in half, forming 2 pita disks. Brush disks with olive oil. Sprinkle 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 in an airtight container at room temperature. Rewarm in 325F oven about 5 minutes.)

Yield: 6 dozen (this can be adjusted for fewer!)

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