Cumin-Dusted Pita Chips

Use a variety of pitas--onion, plain, and wheat--and make extras to keep on hand for snacks.

This recipe goes with Artichoke-Crab Dip with Cumin-Dusted Pita Chips

Yield: 4 dozen chips (serving size: 3 chips)

Ingredients

• Cooking spray
• 8  (6-inch) pitas, each cut into 6 wedges
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt

Preparation

Preheat oven to 350°.

Coat a baking sheet with cooking spray. Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.

Note: Chips can be made ahead and stored in an airtight container for up to 4 days.

Nutritional Information

Calories:

84 (5% from fat)

Fat:

0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

2.8g

Carbohydrate:

16.8g

Fiber:

0.7g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

234mg

Calcium:

27mg