Rating: 4 stars
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Use a variety of pitas--onion, plain, and wheat--and make extras to keep on hand for snacks.

Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
4 dozen chips (serving size: 3 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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; cholesterol 0mg; iron 0.9mg; sodium 234mg; calcium 27mg.
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