Toasted Pita Chips from Healthy Diabetic Recipes

Toasted Pita Chips Recipe

Recipe Ingredients:

6 Pita Bread Pockets
1 tsp Garlic Powder (optional)

Recipe Instructions:

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

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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