Toasted Parmesan Pita Crisps
Photo: John Autry
Yield: Serves 12 (serving size: 6 chips)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
9 Minutes
Total:
21 Minutes
Nutritional Information
Amount per serving
- Calories: 100
- Fat: 1.8g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.4g
- Protein: 4.4g
- Carbohydrate: 17g
- Fiber: 2.4g
- Cholesterol: 2.9mg
- Iron: 1mg
- Sodium: 221mg
- Calcium: 42mg
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.
Toasted Parmesan Pita Crisps Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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