Baked Pita Chips

These accompaniments will complement any soup on the menu.


  • 3   pita pocket bread rounds


  1. Preheat oven to 400°F. Split pita bread rounds in half horizontally; cut each round into eight wedges.

  2. Arrange pita wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until chips are lightly browned and crisp.


  • 48  servings of 4 chips

Nutrients per serving:

U.S. Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 80 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/2 starch (1/2 carb)

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