Gourmet specialty chips are yummy, and usually expensive, so we set out to see what it would take to make our own. After a couple of experiments, we settled on homemade pita chips as an easy and economical treat. The results are simply fantastic. Use them to scoop hummus or even to take the place of crackers.

Making pita chips boils down to pulling the bread rounds apart into two sections and then slicing them into wedges, (Cutting them in half first to ``access the pocket'' makes it quick work.) Then, brushed with a bit of butter or oil and sprinkled with flavorings like herbs and cheese, pop into the oven and crisp into chips.

For our first attempt, we used garlic, Parmesan and an Italian herb mix, but you can use almost any combo. Here are some suggestions. Choose one ingredient from each category, apply to taste, and let your imagination soar.

Bread base: plain pita or flatbread. (Flatbread will not separate easily like pita, but you can cut it into two thin sheets before cutting into wedges.)

Oil base: extra-virgin olive oil, vegetable oil, butter, butter and oil mixed or Italian salad dressing.

Toppers: sesame seeds, poppy seeds, flaxseeds; grated Romano or Parmesan cheese; Italian seasoning, coarse sea salt, coarsely ground pepper, chili powder or curry powder.

Keep any leftovers in a tightly closed tin (not plastic), and they'll stay crisp longer. For a delicious and easy Roasted Garlic Hummus that goes great with pita chips, visit www.kitchenscoop.com.

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is www.kitchenscoop.com.

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