Toasted Pita Chips

Description

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

• Yield: 8 cups or 64 chips

Ingredients

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

Procedures

1. Preheat oven to 325°F.
2. Split each pita pocket in half.
3. Cut each half into 6 triangles with a sharp knife.
4. Arrange in single layers on cookie sheets.
5. Sprinkle lightly with garlic powder, if desired.
6. Bake for 8 minutes or until chips are lightly browned and very crisp.
7. Store in an airtight container until ready to serve.

Nutritional information

For 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