Baked Pita Chips
Adapted from our forthcoming Joslin Diabetes Healthy Carbohydrate Cookbook (Fireside/Simon & Schuster, March 2001)
(makes 72 chips)
| 6 | 6-inch (15 cm) pita breads |
| fire roasted garlic juice (optional) |
- With a sharp knife, cut each pita bread in half, then each half into 3 triangles. Gently pull apart each triangle to separate it into 2 pieces, getting 12 triangles per pita bread.
- Preheat oven to 375°F (190°C), Gas Mark 5.
- Lay the triangles in a single layer on a large nonstick baking sheet. (Depending on the size of your baking sheet, you make need to bake them in two batches.) Lightly coat triangles with cooking spray and spritz lightly with garlic juice (if using).
- Bake for about 7 minutes, until pita begins to color. Turn pitas over and continue to bake until crisp and golden brown, about another 5 minutes. Store in airtight containers or self-sealing plastic bags.
| Per 6 Chip Serving: | 83 calories (4% calories from fat), 0 total fat (0 saturated fat), 3 g protein, 17 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 161 mg sodium, 36 mg potassium |
| Diabetic Exchanges: | 1 carbohydrate (bread/starch) |
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