Pita Crisps

  • Serves: 18; 2 wedges per serving


Excellent as snacks, these herb-flecked bread wedges also complement soups and salads.


  • 3 6-inch whole-wheat pita breads
  • 1/4 cup very finely snipped fresh parsley
  • 2 green onions (green and white parts), finely chopped
  • 1 teaspoon olive oil
  • 3/4 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried rosemary, crushed
  • 1 medium garlic clove, minced
  • Olive oil spray
  • 2 tablespoons grated or shredded Parmesan cheese

Cooking Instructions

Preheat the oven to 350°F.

Separate each pita bread into 2 layers.

In a small bowl, stir together the parsley, green onions, olive oil, basil, rosemary, and garlic. Spread the mixture on the pitas.

Lightly spray the tops with olive oil spray. Sprinkle with the Parmesan. Cut each pita half
into 6 wedges. Put the wedges on a ungreased baking sheet.

Bake for 12 minutes, or until crisp. Serve warm.

Cook's Tip

Store any leftovers in an airtight container for up to one week

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.5 g
1 mg
63 mg
6 mg
1 g
1 g

Dietary Exchanges

1/2 starch

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.