“Good chips to prepare days in advance and snack on all week long. This recipe is from the Cooking Light November 2008 issue.”
READY IN:
18mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cut each pita into 8 wedges; separate each wedge into 2 pieces. Arrange wedges in a single layer on 2 baking sheets coated with cooking spray. Lightly coat wedges with cooking spray. Combine salt and remaining ingredients in a small bowl; sprinkle wedges evenly with spice mixture.
  3. Bake at 350 for 13 minutes or until crisp and golden brown.

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