Zesty Pita Chips
If you're trying to snack healthier these days, give Katina Tanner's recipe a try. Her crispy pita wedges are a low-sodium substitute for salty commercial chips, and their zippy seasoning is a fun alternative to creamy dips. She bakes batches of her satisfying nibbles in Benton Harbor, Michigan.
SERVINGS
|
16
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 4 pita breads (6 inches), split
DIRECTIONS
In a small bowl, combine the Italian seasoning, paprika and garlic powder. Cut each pita half into six pieces; place on an ungreased baking sheet. Spray both sides of wedges with cooking spray; sprinkle wedges with seasoning mixture.
Bake at 350° for 10-12 minutes or until golden brown, turning halfway through baking time. Cool on wire racks. Yield: 16 servings.