Yield: 12 servings
Pepper and cumin give these pita triangles a southwestern flavor that goes particularly well with bean dips.
Ingredients:
• ½ cup (112 g) unsalted butter, melted
• 2 teaspoons lemon pepper
• 2 teaspoons ground cumin
Preparation:
6 whole wheat pitas, cut into triangles To make dippers, preheat the broiler. Combine the melted butter, lemon pepper, and cumin in a bowl. Dip the pita pieces quickly in the mixture and then place on a baking sheet. Broil 2 to 4 minutes, until crisp. Cool on a rack.
Each with: 12 g water; 155 calories (48% from fat, 8% from protein, 44% from carb); 3 g protein; 9 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 18 g carb; 2 g fiber; 0 g sugar; 62 mg phosphorus; 12 mg calcium; 1 mg iron; 172 mg sodium; 67 mg potassium; 242 IU vitamin A; 63 mg vitamin E; 0 mg vitamin C; 20 mg cholesterol
This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p59'
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