Toasted Pita Chips
VN, WF*, SF

Yield: 64 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.

*If available in your area, you can also try wheat-free pita bread made from spelt or kamut flour.

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.

This recipe has not been tested by RecipeNet staff or volunteers. If you tried this recipe we would appreciate your feedback.

Recipe published: Winter, 1999

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