ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toasted Parmesan Pita Crisps

Photo: John Autry
Hands-on time 9 mins
Total time 21 mins
Yield Serves 12 (serving size: 6 chips)

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

Nutrition 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

How to Make It

  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.