Cold appetizers Parmesan Pita Crisps By Sandra Woodruff May 3, 2005, 09:42 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   © Copyright 2005 by eatsmarttoday.com