Toasted Parmesan Pita Crisps

Photo: John Autry

Recipe from

Recipe Time

Hands-on: 9 Minutes
Total: 21 Minutes

Nutritional Information

Calories 100
Fat 1.8 g
Satfat 0.7 g
Monofat 0.4 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 17 g
Fiber 2.4 g
Cholesterol 2.9 mg
Iron 1 mg
Sodium 221 mg
Calcium 42 mg

Ingredients

6 (6-inch) whole-wheat pitas
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 350°.

2. Cut each pita in half horizontally; cut each pita half into 6 wedges to form 72 wedges. Divide the wedges evenly among two baking sheets lined with parchment paper and coated with cooking spray. Lightly coat wedges with cooking spray. Sprinkle cheese and pepper evenly over wedges. Bake at 350° for 11 minutes or until crisp, rotating baking sheets after 5 minutes.

Note:

Mary Drennan,

November 2011