| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Pita bread; or 4 small |
| 1 |
tb |
Extra-virgin olive oil; (optional) |
INSTRUCTIONS
Makes 48 chips
This is from High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen.
Elaine
Pita Chips are great for dipping (not to mention for using up leftover pita
bread). The oil is optional. For extra color, you could sprinkle the chips
with white or black sesame seeds before baking.
Preheat the oven to 350°F.
Separate the pita breads lengthwise into halves. Lightly brush each half
with olive oil (if using). Cut each half into 8 wedges (6 for small
breads).
Arrange the pita chips on a baking sheet and bake for 8 to 10 minutes, or
until golden brown. Transfer the chips to a cake rack to cool.
7 calories per chip; 0.2 g Protein; 0 g fat; 1 g cargohydrate; 13 mg.
sodium; 0 mg. cholesterol
Posted to EAT-LF Digest by "Elaine Pawelko" <epawelko@home.com> on Sep 10,
1998, converted by MM_Buster v2.0l.
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