Yield: 8 servings
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.
Ingredients:
• 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
Preparation:
Melt butter; cook garlic in butter over low heat, stirring occasionally, for 5 minutes. Brush mixture lightly on rough side of pita triangles. Arrange butter side up in 1 layer on baking sheet. Sprinkle pepper and Parmesan cheese on top. Bake in oven preheated to 350°F (180°C, gas mark 4) for 12 to 15 minutes, until crisp and light brown. Cool on racks and store in airtight container in a dry place.
Each with: 7 g water; 95 calories (51% from fat, 12% from protein, 37% from carb); 3 g protein; 6 g total fat; 3 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 9 g carb; 1 g fiber; 0 g sugar; 54 mg phosphorus; 40 mg calcium; 1 mg iron; 134 mg sodium; 35 mg potassium; 147 IU vitamin A; 39 mg vitamin E; 0 mg vitamin C; 14 mg cholesterol
This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p57 and p58'
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