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Parmesan Pita Crisps
These parmesan pita crisps go great with soup.
Serves: 12 servings
Ingredients:
- 6 whole wheat or oat bran pita pockets (6-inch rounds)
- 1/4 cup plus 2 tablespoons grated Parmesan cheese*
- 1 1/2 teaspoons dried Italian seasoning
- * In this recipe, use regular Parmesan cheese, not a fat-free product.
Directions:
- Using a sharp knife, cut each piece of pita bread around the entire outer edge to separate the bread into 2 rounds.
- Arrange the pita rounds on a flat surface with the inside of the bread facing up. Sprinkle each round first with 1 1/2 teaspoons of the Parmesan, and then with 1/8 teaspoon of the Italian seasoning.
- Cut each round into 6 wedges. Arrange the wedges in a single layer on a large ungreased baking sheet, and bake at 375°F for 4 to 6 minutes, or until lightly browned and crisp. Cool to room temperature.
- Serve the crisps with dips and spreads, or as an accompaniment to soups and salads.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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