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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

olive oil cooking spray

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 83 calories (4% calories from fat), 0 total

fat (0 saturated fat), 3 g protein, 17 g
Serving: carbohydrates, 1 g dietary fiber, 0
cholesterol, 161 mg sodium, 36 mg
potassium

Diabetic
1 carbohydrate (bread/starch)
Exchanges: