Ditch the Bag: Italian Pita Crisps

This easy, delicious heart-healthy recipe reminds us that not all snacks come ready-made from a bag. These are also wonderful to serve on "spaghetti night" or as a snack between meals.

This recipe is also a great opportunity for parents and kids to cook together. As regular readers know, I believe the kitchen is a wonderful place for parents and children to spend quality time together. My children's program, Common Threads, uses cooking to teach kids many skills, including dexterity, math, communication, and social skills. Plus, it's a great way to sneak in lessons in history, geography, and agriculture.

ITALIAN PITA CRISPIES

3 (6-inch) pita breads
3 tbsp. dried parsley flakes
2 green onions, finely chopped
1 tsp. olive oil (I prefer the Lucini brand.)
1 tsp. dried basil, crumbled
½ tsp. dried rosemary, crushed
1 medium garlic clove, minced
regular or butter-flavored cooking oil spray
2 tbsp. Parmesan cheese, grated

1.  Preheat oven to 350 F. Separate each pita into single layers.

2.  In a mixing bowl, combine parsley, green onions, olive oil, basil, rosemary, and garlic; blend well. Spread mixture evenly over pitas. Spray tops with cooking oil spray. Sprinkle with cheese.

3.  Cut each pita into 6 wedges. Place on an ungreased baking sheet and bake for 10-12 minutes or until crisp.

Any leftovers can be stored in an airtight container for up to 1 week.