Toasted Pita Chips

Ingredients

6 pita bread pockets 1 tsp garlic powder (optional)	Advertisements

Preparation
 
These are great with dips, soups and in lunches. For more fiber, use
whole wheat pita bread.

Preheat oven to 325 F.

Split each pita pocket in half.

Cut each half into 6 triangles with a sharp knife.

Arrange in single layers on cookie sheets. Sprinkle lightly with
garlic powder, if desired.

Bake for 8 minutes or until chips are lightly browned and very crisp.
Store in an airtight container until ready to serve.

Yield: 8 cups or 64 chips

One Serving = 1 cup or 8 chips Calories: 96 Protein: 3 g Fat: < 1 g
Carbohydrate: 19 g Fiber: 0.5 g Cholesterol: 0 mg Sodium: 161 mg
Potassium: 34 mg

Exchange:

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

 

 
Servings:
6

 

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