Crunchy is my weakness, so you'll hear a lot of crunching between these book covers. Legal crunching. I'm also a pushover for anything salty. I know lots of salt is not good for you. On these pita chips and tortilla chips, the salt can be replaced with a sprinkling of spices.
Makes 64 chips (8 per serving)
4 six-inch pita pockets
Nonstick olive oil spray or 1 tablespoon olive oil
Salt to taste
cayenne, ground cumin, dried rosemary, chopped fresh dill
Preheat the oven to 350°F.
Split the pita pockets to form 8 single rounds. Lightly spray or brush the rounds with the olive oil, cut each one into 8 wedges, and bake them on a sheet pan in the preheated oven for 8 minutes or until golden and crisp. Sprinkle with salt and one of the optional seasonings, if desired.
Nutritional Analysis per serving: 53 calories; 5% calories from fat; trace amount of fat; 134 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton