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.
- Calories: 80 KCal
- Protein: 2 g
- Carbohydrates: 8 g
- Total Fat: 4 g
- Sodium: 80 mg
- Phosphorus: 14 mg
- Potassium: 26 mg
Servings per recipe: 6
Serving size: 8 wedges
1/2 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
