Directions
Separate pitas into 2 rounds with kitchen scissors. Cut each pita into 8 wedges. Brush pita wedges with olive oil and sprinkle with chili powder. Bake at 350F for approximately 15 minutes or until crisp.
Baked Pita Chips
A small bag of potato chips can contain as much as 500 mg sodium! Try the following lower salt alternative to chips:
Ingredients
- 3 (6″) pita rounds
- 3 Tbsp. olive oil
- chili powder
Nutrient Analysis
- Calories: 137 KCal
- Protein: 2.5 g
- Carbohydrates: 15.4 g
- Fibre: 0.6 g
- Total Fat: 7 g
- Sodium: 148 mg
- Phosphorus: 27 mg
- Potassium: 33 mg
Renal Diet Nutrient Analysis
Servings per recipe: 6
Serving size: 2 wedges
Renal and Diabetic Exchanges
1 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
First of all, how can this recipe already have 3 stars when there have been no reviews yet. Second, 1 pita round has 322 mg of sodium. I realize your recipe says there are only 148 mg of sodium per 2 wedges, but who’s going to eat just 2 wedges.
Hi Sheila – any user on the Kidney Community Kitchen can choose a star rating for a recipe without leaving a review. Unfortunately though, to manage the sodium intake for this recipe the recommended portion size needs to be respected. It’s hard to have just two!