Christina
05-30-2006, 07:10 PM
Spice Crisps
PREP AND COOK TIME: About 18 minutes
NOTES: If making up to 1 day ahead, cool and store airtight at room temperature.
MAKES: 8 crisps; 4 servings
1. In a small bowl, mix 1/2 teaspoon each chili powder, ground coriander, and garlic salt.
2. Split 4 (6-in. diameter) pocket breads apart to make 8 rounds. Lay rounds, rough side up and slightly apart, on two 12- by 15-inch baking sheets. Brush tops lightly with a total of 1 tablespoon white wine vinegar; sprinkle evenly with spice mixture.
3. Bake in a 375° regular or convection oven until rounds are crisp and lightly browned, 8 to 10 minutes. Serve warm or cool.
Per serving: 167 cal., 4.3% (7.2 cal.) from fat; 5.5 g protein; 0.8 g fat (0.1 g sat.); 34 g carbo (1.1 g fiber); 504 mg sodium; 0 mg chol.
PREP AND COOK TIME: About 18 minutes
NOTES: If making up to 1 day ahead, cool and store airtight at room temperature.
MAKES: 8 crisps; 4 servings
1. In a small bowl, mix 1/2 teaspoon each chili powder, ground coriander, and garlic salt.
2. Split 4 (6-in. diameter) pocket breads apart to make 8 rounds. Lay rounds, rough side up and slightly apart, on two 12- by 15-inch baking sheets. Brush tops lightly with a total of 1 tablespoon white wine vinegar; sprinkle evenly with spice mixture.
3. Bake in a 375° regular or convection oven until rounds are crisp and lightly browned, 8 to 10 minutes. Serve warm or cool.
Per serving: 167 cal., 4.3% (7.2 cal.) from fat; 5.5 g protein; 0.8 g fat (0.1 g sat.); 34 g carbo (1.1 g fiber); 504 mg sodium; 0 mg chol.