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Pita Crisps*

1 1/2 whole-wheat pita rounds
1 medium garlic clove, smashed
1 Tbsp olive oil
Salt and black pepper to taste

In small cup, stir smashed garlic into oil. Cut 1 pita into 8 even double-layer triangles. Separate each triangle into 2 wedges. Repeat with half of another pita, for a total of 24 wedges. Place pitas, split-side up in a single layer, on a baking sheet. Brush with garlic oil; sprinkle with salt and pepper. Bake 7 minutes, until crisp and golden. Cool.

Pita crisps can be made 1 day ahead. Store crisps, tightly covered, at room temperature.

Nutritional Information: 22 calories, 1.3 g total fat (0.4 g sat), 180 mg cholesterol, 2 g carbohydrate, 0.7 g protein, 0.3 g fiber, 49.5 mg sodium

1 1/2 whole-wheat pita rounds 1 medium garlic clove, smashed 1 Tbsp olive oil Salt and black pepper to taste In small cup, stir smashed garlic into oil. Cut 1 pita into 8 even double-layer triangles. Separate each triangle into...