six 7-inch pita pockets, cut into 1 1/2-inch pieces and separated
1 teaspoon crumbled dried sage
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups grated sharp Cheddar (about 6 ounces)
Directions
Arrange the pita pieces close together, rough sides up, on 2 large baking sheets. In a small bowl combine well the sage, the thyme, the salt, and the pepper, sprinkle the mixture over the pita pieces, and scatter the Cheddar on top. Bake the crisps in a preheated 375°F. oven for 12 to 15 minutes, or until they are golden.
