Store-bought pita chips are deep fried, which increases their calories and fat content. The spices in this recipe add flavor instead of oil. Feel free to substitute spices of your choice. Try a variety of different colored and flavored tortillas. The whole wheat version has more fiber and nutrients.
1. Preheat the oven to 350°F. Line a large baking sheet (or 2 medium baking sheets) with foil.
2. Slice each tortilla into 8 wedges. Arrange the wedges on the baking sheet, not over¬lapping. Lightly coat with cooking spray.
3. Combine the Parmesan, salt, pepper, paprika and garlic and onion powders in a small bowl. Sprinkle the seasoning evenly over the tortillas and bake for 12 minutes, or just until lightly browned.
•3 large flour tortillas
•3 Tbsp finely grated Parmesan cheese
•pinch of salt and pepper
•pinch of paprika
•pinch of garlic powder
•pinch of onion powder
Nutritional Analysis per Serving (about 6 chips)
Protein 6.5 g
Fat 5.6 g
Saturated Fat 1.9 g
Carbohydrates 28 g
Cholesterol 4 mg
Sodium 419 mg
Fiber 2.5 g
Prep Time: 5 minutes
Cook Time: 12 minutes
Make Ahead: Can be made ahead and stored in an airtight container for up to 1 week.
Nutrition Watch: Paprika is a powerhouse spice. It has vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, riboflavin, niacin, vitamin B6, iron and potassium.