[Update my dinner status], I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 Pita Bread Pockets
- 1 ts Garlic Powder (optional)
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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
