These chips are a tasty snack by themselves or great when paired with our hummus, spinach artichoke dip, or spinach dip.
| Servings |
10 chips
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 212 | 0mg | 2g | 32g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.1 | Water saved (gallons) [animal consumption only] |
 |
8.5 | Manure (pounds) not deposited into the environment |
 |
9.5 | Grains / feed (pounds) not consumed by animals |
 |
20.8 | Methane (gallons) not created by animals |
 |
254.6 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
Ingredients
- 5 pita bread (pockets - split open)
- 1/4 C buttery spread (melted)
- 1/4 C Parmesan cheese (non-dairy grated)
- 1 Tbsp basil (dried)
- 1 Tbsp oregano (dried)
- 1/2 tsp salt
- 1/2 tsp paprika
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Split open the pita pockets and cut each half into 8 wedges.
- Combine the cheese and spices in a small bowl.
- Brush the wedges with the melted buttery spread; sprinkle the wedges with the cheese / spice mixture. Bake at 350 degrees for 6 to 10 minutes or until lightly browned.
Recipe Notes
Cover and store for up to two weeks.
© Mainly Vegan LLC