Pita Chips
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)
INGREDIENTS
4 six-inch pita pockets
Nonstick olive oil spray or 1 tablespoon olive oil
Salt to taste
Optional Seasonings:
cayenne, ground cumin, dried rosemary, chopped fresh dill
DIRECTIONS
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
Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.