Baked Pita Crisps

Recipe developed by Chef Leslie Cairns

Baked Pita Crisps

These crisps will keep in a sealed container for a few days. They taste great with the chili-lime dip!


  • 3 (6″”) pita rounds
  • 2 tbsp olive oil
  • chili powder to taste


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.

Nutrient Analysis

Calories: 80 KCal

Protein: 2 g

Carbohydrates: 8 g

Total Fat: 4 g

Sodium: 80 mg

Phosphorus: 14 mg

Potassium: 26 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 8 wedges

Renal and Diabetic Exchanges

1/2 starch

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