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Pita Wedges

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


Based on 1 ounce servings per recipe.

  • 4 rounds Pita Bread
  • 8 tablespoons Parmesean Cheese, fresh grated
  • to cover rounds Butter, margarine, mayonnaise or oil


  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, till chesse melts and chips toast.
  6. Serve with edamame spread, Joyce’s Dip or other low sodium salsas and dips on this website. Serving is 1 ounce

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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