Toasted Pita Crisps

Toasted Pita Crisps

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From: EatingWell Magazine, Summer 2003

A super scooper for your favorite dips.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 whole-wheat pita breads
  • Olive oil cooking spray, or extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.

Nutrition information

  • 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: 0
  • Exchanges: 1/3 starch

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