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.
