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

Preheat the oven to 350-degrees. Spray one or two cookie sheets with nonstick pan spray. Cut each pita into eight 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.

Place the wings on the cookie sheet and sprinkle with paprika, if desired. Bake the wings 30 minutes, or until crisp. Serve warm.

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

Recipe makes eight servings Italian Pita Crisps; 32 appetizers.

Nutritional information per serving (four crisps):
Calories: 59
Fat: 2g
Cholesterol: 0mg
Sodium: 88mg
Carbohydrate: 8g
Fiber: 0g
Sugars: 0g
Protein: 2g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat