Toasted Pita Crisps

From EatingWell: Summer 2003, November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004)

A super scooper for your favorite dips.

Toasted Pita Crisps Recipe

Makes: 32 pita crisps

Active Time: 5 minutes

Total Time: 15 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

4 whole-wheat pita breads
Olive oil cooking spray, or extra-virgin olive oil

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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.

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.

Nutrition

Per crisp: 23 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 14 mg potassium.

Exchanges: 1/3 starch

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Recipe Categories

Style/Theme: Entertaining, casual; Kid-friendly; Quick (total 30 min. or less); Vegan; Vegetarian

Meal/Course: Snack; Appetizers

Type of Dish: Appetizer; Snack

Ease of Preparation: Easy

Total Time: 15 minutes or less

Ethnic/Regional: American

Servings: 8 or more

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight

Preparation/ Technique: Bake

Season: Spring; Summer; Fall; Winter

Holiday: Super Bowl

Publication: The EatingWell Diabetes Cookbook (2005); The Essential EatingWell Cookbook (2004); November 1997; Summer 2003

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