Pita Crisps
Yield
4 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pita bread rounds
6 inch diameter |
* |
| 2 | teaspoons |
margarine
|
|
| 2 | teaspoons |
oregano
|
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pita bread rounds
6 inch diameter |
* |
| 1E+1 | ml |
margarine
|
|
| 1E+1 | ml |
oregano
|
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Preheat broiler.
Split pitas horizontally into 2 rounds.
Spread rough edges with margarine.
Place on cookie sheet.
In a small bowl, toss together oregano and Parmesan cheese.
Sprinkle over margarine.
Cut each bread into wedges.
Broil about 5 inches from heating element until crisp, about 2 minutes. Watch carefully!
VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds.
Serve alone or with dips or pates.
