ITALIAN PITA CRISPS: Daily Diabetic Recipe

ITALIAN PITA CRISPS

Yield: 32 appetizers (8 servings)
Source: "The New Family Cookbook for People with Diabetes"

INGREDIENTS
- 2 pitas, each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese

DIRECTIONS
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie
sheets with nonstick pan spray. Cut each pita into
8 wedges; split each wedge to separate the halves.
Arrange in a single layer on the cookie sheet(s).

Mix the olive oil and garlic. Brush over the pita
sections; sprinkle with basil and cheese.

Bake 8 to 10 minutes, or until lightly browned and crisp.
Serve hot, or cool and store in an airtight container.

Nutritional Information Per Serving (4 crisps):
Calories: 59, Fat: 2 g, Cholesterol: 0 mg, Sodium: 88 mg,
Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat