Tomato-Thyme Pita Crisps
  • 4 whole wheat pita breads
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. chopped fresh basil (or 2 tsp. dried)
  • 1 tsp. black pepper
  • 2 tsp. dried thyme
  • 3 cups Roma or cherry tomatoes, sliced
  • 2 Tbsp. reduced-fat Parmesan cheese, finely grated
Preheat oven to 350 degrees. Cut pita breads into quarters, and then split each quarter piece so that the top and bottom of the bread come apart. Place wedges on a nonstick baking sheet. Lightly brush tops of pita wedges with the oil. In a small bowl, combine basil, pepper, and thyme; sprinkle evenly over pita wedges. Bake wedges until they become a light golden brown, about 5 to 7 minutes. Remove from oven and place 2 to 3 tomato slices on each wedge. Lightly sprinkle evenly with Parmesan. Place sheet back in oven and bake until cheese is slightly browned, about 2 to 3 minutes. Serve immediately or cool on a wire rack and serve at room temperature. Makes 8 servings.
Preparation Time: 5 minutes

Cooking Time: 15 minutes
Nutritional Information: (per serving)

Calories: 129
Protein: 4 g
Fiber: 3 g
Carbs: 20 g
Fat Total: 5 g
Saturated Fat: 1 g

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