These crisps will keep in a sealed container for a few days. They taste great with the chili-lime dip!
3
(6″”) pita rounds
2 tbsp
olive oil
chili powder to taste
Preheat the oven to 350° F.
Separate each pita into 2 rounds (you will end up with 6 pita rounds).
Cut each pita into 8 wedges.
Brush the wedges with olive oil and lightly sprinkle with chili powder.
Bake for about 15 minutes until crisp.
- Calories: 498 KCal
- Protein: 6 g
- Carbohydrates: 48 g
- Total Fat: 24 g
- Sodium: 486 mg
- Phosphorus: 90 mg
- Potassium: 108 mg
