Information and tools to help you manage your renal diet
Recipe developed by Chef Leslie Cairns
These crisps will keep in a sealed container for a few days. They taste great with the chili-lime dip!
Preheat the oven to 350° F.
Separate each pita into 2 rounds (you will end up with 6 pita rounds).
Cut each pita into 8 wedges.
Brush the wedges with olive oil and lightly sprinkle with chili powder.
Bake for about 15 minutes until crisp.
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