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: 612 KCal
- Protein: 6 g
- Carbohydrates: 48 g
- Total Fat: 42 g
- Sodium: 486 mg
- Phosphorus: 90 mg
- Potassium: 108 mg
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!