You can also use regular pita bread cut into wedges for this recipe.
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° for 15 minutes or until crisp.
Note: For testing purposes only, we used Toufayan White Mini Pitettes for mini pita rounds.
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