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Crunchy baked pide bread, usually made with refined wheat flour and containing gluten.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Crispy pide bread (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 21.6 g of carbs, 3.8 g of protein, 1.3 g of fat and 1.1 g of fiber. Its 7.5 µg of Selenium covers 14% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 30 g
111
KCAL / 30G
Carbs
21.6g
· 8% DV
Protein
3.8g
· 8% DV
Fat
1.3g
· 2% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0 g | |
| Sodium | 150 mg | 7% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 1.1 g | 4% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 111 kcal |
| 1 slice (thin) | 10 g | 37 kcal |
| 1 piece (small) | 15 g | 56 kcal |
| 1 slice (thick) | 20 g | 74 kcal |
| 1 cup (chopped) | 30 g | 111 kcal |
| 1 piece (large) | 50 g | 185 kcal |
| 1 serving (medium) | 50 g | 185 kcal |
| 1 piece (extra large) | 80 g | 296 kcal |
| 100 g | 100 g | 370 kcal |
Calculated from 370 calories per 100 g.
Crispy pide bread is a crunchy version of pide, a Turkish bread made from wheat-based dough. It is baked until dry and crisp, then eaten on its own or served alongside soups, dips, and other foods.
No. Crispy pide bread is made in the style of Turkish pide, while pita is a different flatbread that often forms a pocket. Their shapes and recipes vary, and crispy pide is distinguished by its crunchy texture.
To make crispy pide bread, shape or thinly roll pide dough and bake it until it dries and turns crisp. Thinner dough tends to crisp more readily; watch it closely near the end because it can brown quickly.
Crispy pide bread pairs well with dips such as hummus, baba ganoush, or yogurt-based spreads. You can also serve it alongside soup or a meal. Add moist toppings just before eating so the bread stays crunchy.
Yes, crispy pide bread works well for scooping thick dips and spreads. Break it into manageable pieces and serve it shortly after opening or baking; dips with lots of moisture can soften it if they sit on the bread.
Store crispy pide bread in an airtight container in a cool, dry place once it has cooled completely. Avoid leaving it exposed to humid air, which can soften it. If it loses its crunch, briefly warm it in the oven.
Yes, you can freeze crispy pide bread in an airtight freezer bag or container. Its texture may be less crisp after thawing, so let it come to room temperature and warm it briefly in the oven before serving.
Warm crispy pide bread briefly in a moderate oven rather than microwaving it. The microwave can make bread chewy, while a short oven warming helps restore crunch. Keep an eye on it so the thin pieces do not burn.
Yes, broken pieces of crispy pide bread can stand in for croutons on salads or soups. Add them just before serving to preserve their crunch, and choose plain pieces if you do not want extra seasoning to affect the dish.
It can raise blood sugar, since crispy pide bread is typically made with wheat flour and is rich in carbohydrates. Pairing it with protein- or fiber-rich foods may slow the meal’s overall glucose response, but it is not a low-carbohydrate bread.
Vitamins
B1
0.11mg · 9% DV
B3
1.26mg · 8% DV
Folate
24µg · 6% DV
B2
0.04mg · 3% DV
Minerals
Selenium
7.5µg · 14% DV
Manganese
0.18mg · 8% DV
Sodium
150mg · 7% DV
Iron
0.96mg · 5% DV
Potassium ⭐
45mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Crispy pide bread is a crunchy Turkish bread made by baking pide dough until dry and crisp. It can be served at breakfast with cheese and olives, alongside soup or mezze, or simply enjoyed as a snack with tea.
Its light, brittle texture works especially well with soft cheeses, dips and other foods that offer a contrast. It is mainly a source of carbohydrates, with 72 g per 100 g, so a little can add crunch to a meal without taking over the plate. Pair it with hummus, yogurt dip or vegetables for a more rounded snack.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.24g
MONOUNSATURATED
0.33g
POLYUNSATURATED
0.39g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.