These can be made a day or two in advance and are great to have on hand for snacking. Store in zip-top bags.
6 (6-inch) pitas
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
Coat one side of each pita with cooking spray. Sprinkle the pitas evenly with garlic salt and pepper. Cut each pita into 8 wedges; arrange wedges in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350° for 20 minutes or until crisp.
The Flexitarian Table: Inspired Flexible Meals for Meat Lovers, Vegetarians and Everyone in Between
I made these for a 4th of July party to go with a pesto cheese dip and they were a big hit! I used whole wheat pitas and everyone loved them! They were really easy to make, tasted great, and have very little fat compared to store-bought pita chips.
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