Description Edit

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

  • Yield: 8 cups or 64 chips

Ingredients Edit

Directions Edit

  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 Edit

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

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