Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 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.
Originally published as Zesty Pita Chips in Light & Tasty April/May 2004, p61

Nutritional Facts

3 each: 43 calories, 1g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 2 teaspoons Italian seasoning
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 4 pita breads (6 inches), split
  1. 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.
Originally published as Zesty Pita Chips in Light & Tasty April/May 2004, p61

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