• Preheat the oven to 140°C.
• Cut the pita bread into eight wedges, then pull the sides of each wedge apart to create two chips per wedge.
  5 18cm Pita bread
• Place pita chips in a large bowl and mix through the oil.
  2 tbsp Oil, 5 18cm Pita bread
• Spread out evenly in one layer on roasting trays.
  5 18cm Pita bread
• Cook in batches if you have limited oven space.
  5 18cm Pita bread
• Bake chips for approximately 10 minutes or until crisp and lightly browned.
  5 18cm Pita bread
• Remove from oven and allow to cool.
  5 18cm Pita bread
• Heat chilli beans and corn, either mixed or separately.
  1 400g Chilli beans can, 1 1/2 cups Corn kernels
• Sprinkle the cheese over the chips in the roasting tray and return to the oven for 2 minutes to melt.
  1 cup Grated cheese
• Layer the chips with all the other toppings and place in the centre of the table.
  5 18cm Pita bread, 1 1/2 cups Grated carrot, 1 1/2 cups Chopped tomatoes, 2 cups Shredded lettuce, 1/2 cup Reduced fat sour cream

How to make toppings

• Mix the chopped tomatoes with diced red onion and a little lemon juice or vinegar to make a tomato salsa
  1 1/2 cups Chopped tomatoes
• Make easy guacamole with mashed avocado and lemon juice.
• Spice it up with more chilli - raw, pickled, smoked or made into a chilli sauce.
• Add chopped capsicum to the chilli beans