Pimenton Party!

Oh Mark Bittman, I cannot thank you enough for introducing me to pimenton. I remember watching him gently stroke the magical spice on some swordfish about a year ago. I was instantly captivated and bought some pimenton the next day. I've yet to make the swordfish, but we've certainly had some fun times. Here's an extra easy recipe for pita chips. I mean really you can tell what to do by the photos alone. {One hint, bake around 300-350 for 10-15 minutes. You may need to re-arrange them to make sure they are all getting the oven's lovin' warmth.}