Toasted Pita Crisps
http://www.eatingwell.com/recipes/toasted_pita_crisps.html
From EatingWell: Summer 2003, November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004)A super scooper for your favorite dips.
32 pita crisps | Active Time: 5 minutes | Total Time: 15 minutes
Ingredients
- 4 whole-wheat pita breads
- Olive oil cooking spray, or extra-virgin olive oil
Preparation
- Preheat oven to 425°F.
- Cut pitas into 4 triangles each. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a baking sheet. Spritz lightly with cooking spray or brush lightly with oil. Bake until crisp, 8 to 10 minutes.
Nutrition
Per crisp : 23 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 43 mg Sodium; 14 mg Potassium
Exchanges: 1/3 starch
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.