Hands-on time: 5 min. Total time: 11 min.
There’s nothing like a crispy pita chip, still warm from the oven, to dip in any kind of hummus or creamy dip. The combination of salt and crunch with a wallop of creamy dip is especially satisfying.
• 2 (6-inch) whole-wheat pitas
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Cooking spray
1. Preheat oven to 400°.
2. Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges. Arrange wedges in a single layer on a baking sheet coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle with salt and paprika. Bake at 400° for 6 minutes or until lightly browned and crisp.
Note: Store these chips in an airtight container or zip-top plastic bag at room temperature for up to 1 week.
Serves 8 (serving size: 8 chips)
CALORIES 43; FAT 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 2g; CARB 9g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 158mg; CALC 3mg