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Pita Wedges

Snacks, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 4 rounds pita bread
  • butter, margarine, mayonnaise or oil to cover rounds
  • 1/2 cup parmesean cheese, fresh grated
  • 1 teaspoon oregano, dried


  1. Using a pastry brush or paper towel, spread pita bread with small amount of margarine, butter, or mayonnaise, or spray with a light spray of cooking oil.
  2. Sprinkle about 2 tablespoons parmesan cheese and dried herbs on each round.
  3. Cut pita bread rounds into 8 sections.
  4. Do this by cutting them in half, then half again, then half one more time.
  5. Toast in a 450 degree oven for about 3-5 minutes, until cheese melts and chips toast.
  6. Serve with Edamole Spread, Joyce’s Dip or other low sodium salsas and dips on this website.

About This Recipe

These crispy wedges are great to bring as a low sodium chip to gatherings or to have on football gameday with a low sodium dip.

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