Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use a variety of pitas--onion, plain, and wheat--and make extras to keep on hand for snacks.

Recipe by Cooking Light January 2001


Recipe Summary test

4 dozen chips (serving size: 3 chips)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat a baking sheet with cooking spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.

  • Note: Chips can be made ahead and stored in an airtight container for up to 4 days.

Nutrition Facts

84 calories; calories from fat 5%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 2.8g; carbohydrates 16.8g; fiber 0.7g; iron 0.9mg; sodium 234mg; calcium 27mg.