Italian Pita Crisps

4
Servings
10m
Prep Time
8m
Cook Time
18m
Ready In


"A baked crisp that is healthier and tastier than potato chips. These are thin crisps, so will not hold up for dipping in hummus, etc."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (14.4 g)
  • Calories 61.8
  • Total Fat - 5.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 1 mg
  • Sodium - 152 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.1 g
  • Protein - 1 g
  • Calcium - 22.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F.

Step 2

Split the pitas and open completely (you will have 4 sections).

Step 3

Combine first 4 ingredients; stir well.

Step 4

Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture.

Step 5

Cut each pita half into 8 wedges, and place on a baking sheet.

Step 6

Bake for 8 minutes or until crisp; let cool.

Step 7

Store in an airtight container.

Tips & Variations


No special items needed.

Related

Sue Lau

I used butter instead of margarine. I also neglected to split these but just brushed them with the butter, sprinkled with herbs and cut them into wedges. I did bake an extra two minutes (10 minutes), since being thicker they weren't quite crisp at 8 minutes, but the finished item now holds up to hummus. And is quite delicious. Thanks, Mikekey.

review by:
(7 Feb 2014)