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Baked Pita Crisps
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- #41774
A tasty snack, made with pita bread, parsley, egg whites, olive oil, garlic and kosher salt
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 pita bread rounds
1/2 cup fresh parsley, minced
2 egg whites, lightly beaten
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon kosher salt
directions
Preheat oven to 300 degrees F.
Cut the pitas into wedges.
Combine the parsley, egg whites, olive oil, garlic, and salt in a bowl and mix well.
Brush the egg white mixture on the pita wedges using a pastry or basting brush.
Place the pita wedges on a baking sheet. Bake for 10-15 minutes at 300 degrees F or until toasted.
nutrition data
58 calories, 2 grams fat, 9 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
January 16, 2013
The parsley mixture had a delicious pesto-like flavor. The cooking time wasn't quite enough, I ended up turning the oven temp up to get these to brown. The egg white sort of keeps them from crisping up so I'd skip that and maybe just use more oil. Once they got crisp (the oven was set at 400 for another recipe at this point) they were delicious.