Instructions: These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread.

Preheat oven to 325 F.

Split each pita pocket in half.

Cut each half into 6 triangles with a sharp knife.

Arrange in single layers on cookie sheets. Sprinkle lightly with garlic powder, if desired.

Bake for 8 minutes or until chips are lightly browned and very crisp.

Store in an airtight container until ready to serve.

Yield: 8 cups or 64 chips

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