Try this TG's Pita Crisps with Cucumber Dip recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375 degrees.
2. Wrap cucumber pieces in paper towel, gently squeeze & set aside.
3. Stir together yogurt, dill, mint and salt. Fold in cucumber and refrigerate in an airtight container until ready to serve -up to 2 days.
4. Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with olive oil, salt, pepper, garlic and cayenne in a large bowl.
5. Arrange pita wedges in a single layer on 2 parchment-lined baking sheets.
6. Bake until crisp and golden (8-10 min.) Let cool completely -can be stored airtight up to 3 days. Serve with dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 12 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 33.3mg | 1 % | |
Potassium 29.6mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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