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| INGREDIENTS |
| 2 |
whole wheat pitas, approximately 7 inches in diameter |
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| RECIPE |
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Preheat oven to 350°F.
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Slice each pita into 2 circles.
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Stack all four pita circles on top of each other. Cut the stack into 8 pita wedges.
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Place all the pita wedges on a baking sheet. Do not overlap pita wedges.
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Bake 5-8 minutes or until lightly browned. Watch them carefully so they do not burn.
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Serve warm with a low fat dip or store in air tight container after they have cooled.
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| SERVING SUGGESTION |
SERVING SIZE:
8 pita crisps
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
102 |
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| Total Fat |
0 g |
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| Sodium |
207 mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
3 g |
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| Protein |
4 g |
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