Toasted pita chips

1. These are great with dips, soups and in lunches.
2. For more fiber, use whole wheat pita bread.
3. Preheat oven to 325°F.
4. Split each pita pocket in half.
5. Cut each half into 6 triangles with a sharp knife.
6. Arrange in single layers on cookie sheets.
7. Sprinkle lightly with garlic powder, if desired.
8. Bakei for 8 minutes or until chips are lightly browned and very crisp.
9. Store in an airtight container until ready to serve.
10. 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.
11. 5 g cholesterol: 0 mg sodium: 161 mg potassium: 34 mg exchange:.