Pita Crisps Appetizer

"Welcome back to catering tips 101, the appetizer section. I'm going to teach you now how to make Parmesan crisps. They're a wonderful vehicle for hummus, for dips, just for plain snacking, or with a cheese platter. And they're really easy to make and I'll show you some tips on how to use them. Here are just some regular pitas. You can use whole wheat. These are kosher. They're really soft, very delicious. So it's good to save a few and keep them fresh. Especially if you're going to do something like a cheese platter or a hummus platter. So I always like to do a few on the side and reserve them fresh. So I'm just going to cut them in half and then I'm going to make small triangles just like this. Very pretty. If you're cost conscious or if you like a thinner look, you can pull them apart and cut them in half and it becomes two for one. A good little trick. I also like to save the bag that they came in and put those ones back in so they'll stay fresher. Immediately put them back in there, because pita tends to dry out very quickly. Which is a great secret for making pita crisps. Because it's okay if your pita's a little bit old, because we're going to bake them. So right now I'm going to cut these into triangles. Lots of them. We're going to go nice and big. Alright. I'm going to place these on a baking sheet. Right here and get them ready for our next step when we return."