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Toasted Pita Crisps
Toasted Pita Crisps
0 Reviews
From: EatingWell Magazine, Summer 2003
A super scooper for your favorite dips.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 4 whole-wheat pita breads
- Olive oil cooking spray, or extra-virgin olive oil
Preparation
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Active
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Ready In
- 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.
- 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.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 1 pita crisp
- Per serving: 23 calories; 0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 36 mg sodium; 14 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ⅓ starch
