Makes 8 crisps; 4 servings

Notes: If making up to 1 day ahead, cool and store airtight at room temperature.

How to Make It

Step 1

In a small bowl, mix chili powder, coriander, and garlic salt.

Step 2

Split pocket breads apart to make 8 rounds. Lay rounds, rough side up and slightly apart, on two 12- by 15-inch baking sheets. Brush tops lightly with vinegar; sprinkle evenly with spice mixture.

Step 3

Bake in a 375° regular or convection oven until rounds are crisp and lightly browned, 8 to 10 minutes. Serve warm or cool.

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