Cook : 00:30
Use these flavorful pita crisps for any of the spreads or dips in the book. Or just nibble on them for a healthier-than-usual snack option.
3 tablespoons (42 g) unsalted butter
1 teaspoon minced garlic
½ teaspoon black pepper, fresh ground
¼ cup (25 g) grated Parmesan cheese
2 whole wheat pitas, cut into 8 triangles each
Melt butter; cook garlic in butter over lowheat, stirring occasionally, for 5 minutes.Brush mixture lightly on rough side of pita
triangles. Arrange butter side up in 1 layeron baking sheet. Sprinkle pepper andParmesan cheese on top. Bake in ovenpreheated to 350°F (180°C, gas mark 4)for 12 to 15 minutes, until crisp and lightbrown. Cool on racks and store in airtightcontainer in a dry place.
Yield: 8 servings
Each with: 7 g water; 95 calories (51% fromfat, 12% from protein, 37% from carb); 3 gprotein; 6 g total fat; 3 g saturated fat; 1 gmonounsaturated fat; 0 g polyunsaturated fat; 9 gcarb; 1 g fiber; 0 g sugar; 54 mg phosphorus; 40mg calcium; 1 mg iron; 134 mg sodium; 35 mgpotassium; 147 IU vitamin A; 39 mg vitamin E; 0mg vitamin C; 14 mg cholestero