Depending on what kind of spread you plan on serving with the chips, you can omit the salt or add a dash of cayenne (or other seasoning) for even more flavor. The chips can be stored in an airtight container at room temperature for up to 3 days.

Ingredients

  • Cooking spray – 6 sprays
  • Onion powder – 1/2 tsp
  • Smoked paprika – 1/2 tsp
  • 3 Whole Wheat pitas each split into 2 rounds
  • Kosher salt – 1/8 tsp
  • Other seasoning to taste

Instructions

  1. Position racks in the upper and lower thirds of the oven.
  2. Preheat the oven to 425°F.
  3. In a small bowl, stir the onion powder and paprika.
  4. Arrange the pita rounds on a work surface, inside facing up, and coat generously with cooking spray.
  5. Sprinkle with the spice blend, then the salt.
  6. Cut each pita round into 8 wedges and arrange in a single layer on 2 sheet pans.
  7. Bake until crispy, 5 to 6 minutes. Let cool completely to crisp.

Nutritional info: serving size = 4 chips; 43 cal, 0 total fat, 9g total carbs, 0 sugar, 2g protein