Toasted Pita Crisps
4 whole-wheat pita breads
Olive oil cooking spray or extra-virgin olive oil
1. Preheat oven to 425°F.
2. Cut pitas into 4 triangles each. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a baking sheet. Sprits lightly with cooking spray or brush lightly with oil. Bake until crisp, 6 to 8 minutes.
Tip: Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
Yield: 32 pita crisps
Nutritional analysis per crisp: calories 23, calories from fat 0, total fat 0g,
saturated fat 0g, cholesterol 0mg, sodium 43mg, total carbohydrate 4g, dietary fiber 1g, protein 1g