Cumin-Dusted Pita Chips

Use a variety of pitas--onion, plain, and wheat--and make extras to keep on hand for snacks.

This recipe goes with Artichoke-Crab Dip with Cumin-Dusted Pita Chips

Yield: 4 dozen chips (serving size: 3 chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 5%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.8g
  • Carbohydrate: 16.8g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 234mg
  • Calcium: 27mg

Ingredients

  • Cooking spray
  • 8 (6-inch) pitas, each cut into 6 wedges
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 350°.
  2. Coat a baking sheet with cooking spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
  3. Note: Chips can be made ahead and stored in an airtight container for up to 4 days.
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