Toasted Parmesan Pita Crisps

Photo: John Autry

Yield: Serves 12 (serving size: 6 chips)
Total:
Recipe from Cooking Light

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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. 1. Preheat oven to 350°.
  2. 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.
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