Baked Pita Chips – Per 6-chip serving: 83 calories (4% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 17 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 161 mg sodium, 36 mg potassium
6 6-inch (15 cm) pita breads
olive oil cooking spray
fire-roasted garlic juice (optional)
Preheat oven to 375°F (190°C), Gas Mark 5. .
With a sharp knife, cut each pita bread in half, then cut each half into 3 triangles. Gently pull apart each triangle to separate it into 2 pieces, getting 12 triangles per pita bread.
Lay the triangles in a single layer on a large nonstick baking sheet. (Depending on the size of your baking sheet, you may need to bake them in 2 batches.) Lightly coat the triangles with cooking spray and spritz lightly with garlic juice (if using). Sprinkle the triangles with fennel seeds.
Bake for about 7 minutes, until the pitas begin to color. Turn them over and continue to bake until crisp and golden brown, about another 5 minutes. Store in air-tight containers or self-sealing plastic bags.
Diabetic exchanges: 1 carbohydrate (bread/starch)
Adapted from the Joslin Diabetes Healthy Carbohydrate Cookbook
Baked Pita Chips Recipes
Serves 72 chips
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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