RSSToasted Pita Crisps
From EatingWell: Summer 2003, November 1997, The EatingWell Diabetes Cookbook (2005), The Essential EatingWell Cookbook (2004) — Subscribe Now!
A super scooper for your favorite dips.
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 Complete Nutrition Guidelines»
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.
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; 1 g protein; 1 g fiber; 43 mg sodium; 14 mg potassium.
Exchanges: 1/3 starch
Recipe Categories
- Health & Diet Considerations
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Meal/Course
- Appetizers
- Snack
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ethnic/Regional
- American
- Ease of Preparation
- Easy
- Holiday
- Super Bowl
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