Yield: 12 servings
6 whole wheat or oat bran pita pockets (6-inch rounds)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 1/2 teaspoons dried parsley
garlic-flavored or olive oil cooking spray
1. Preheat the oven to 375 degrees F.
2. Using a sharp knife, cut each piece of pita bread around the entire outer edge to separate the bread into two rounds.
3.
Arrange the pita rounds on a flat surface with the inside of the bread
facing up. Sprinkle each round with 1 1/2 teaspoons of the Parmesan
cheese and a sprinkling of parsley. Spray each pita round lightly with
the cooking spray.
4. Cut
each round into 6 wedges. Arrange the wedges in a single layer on two
large ungreased baking sheets, and bake for 4 to 6 minutes, or until
lightly browned and crisp.
5. Serve immediately, or cool to room temperature and store in an airtight container for up to several days before serving. Serve the crisps with your favorite dips and spreads.
Nutritional Facts (per 6 chips)
Calories: 79
Carbohydrates: 15 g
Fiber: 2 g
Fat: 1.2 g
Sat. Fat: 0.6 g
Cholesterol: 2 mg
Protein: 4.3 g
Sodium: 208 mg
Calcium: 64 mg
GI rating: moderate
Diabetic exchanges: 1 starch
