Lemon pepper chips

These are an old favourite in my family, and people always love them when I take them to BBQs. They are tangy tasty oversize chips, and incredibly more-ish.

All you need is:

Lebanese (pita) bread – you can use white or wholemeal and any size
Margarine or softened butter
Lemon pepper seasoning – these are a bit different between different brands, but if you go with McCormicks or similar, it should be fine. It looks like a yellow powder with pepper through it.

Split the pita bread in half. Butter the inside (rough) sides. Sprinkle liberally with lemon pepper. Cut the bread into wedges. Arrange on a baking tray and bake at 180oC (350oF) until the chips start to turn slightly brown (about 15 min). Remove from pan and allow to cool. They should become crispy when cool. If not, they haven’t been cooked enough.