Toasted Pita Chips

Ingredients

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

Directions
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: