- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 136
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 136
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 214 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Drizzle a thin layer of olive oil on a baking sheet. Stir together the salt, cumin and paprika in a small bowl until combined. Sprinkle a little of the spice mixture over the surface of the oiled baking sheet.
- Spread the pita wedges evenly on the baking sheet and rub them in the oil to coat the undersides. Drizzle more oil over the tops of the pita, and season lightly with the spice mixture.
- Bake until light golden brown and crisp, 7 to 10 minutes. Serve warm or at room temperature.
