Italian Pita Crisps Recipe
Diabetic Friendly Recipe
Pitas cut into wedges and seasoned with olive oil, garlic, basil or oregano and grated Parmesan cheese. Bake until crispy and enjoy.
2 pitas, each about 6-inches in diameter
1 tablespoon olive oil
1 clove garlic, finely minced
1/4 teaspoon dried basil or oregano
2 teaspoons grated Parmesan cheese
Preheat the oven to 350-degrees. Spray one or two cookie sheets with nonstick pan spray. Cut each pita into eight wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.
Bake eight to ten minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Makes about 32 appetizers Italian Pita Crisps.
Recipe makes 8 servings
Serving Size: 4 crisps
Calories: 59; Fat: 2g; Cholesterol: 0mg; Sodium: 88mg; Carbohydrates: 8g; Fiber: 0g; Sugars: 0g; Protein: 2g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat