Ingredients

• 1  egg white, slightly beaten
• 2  tablespoons olive oil
• 2  teaspoons Dijon-style mustard
• 2  cloves garlic, minced
• 1  teaspoon ground cumin
• 1/2  teaspoon salt
• 1/2  teaspoon chili powder
• 1/2  teaspoon paprika
•   Dash ground red pepper
• 3  white pita bread rounds, split in half horizontally

Directions

1. Preheat oven to 350 degree F. In a small bowl whisk together the egg white, oil, mustard, garlic, cumin, salt, chili powder, paprika, and ground red pepper. Brush cut surfaces of pitas with oil mixture. Cut each into 8 wedges. Place wedges, brushed side up on baking sheet. Bake for 13 to 15 minutes or until crisp. Cool on baking sheet on a wire rack. Store, tightly covered, at room temperature up to 3 days. Makes 6 servings (48 wedges).