Talking to my friend Michael one evening, I was reminded how much I missed salty-crunchy after I was first diagnosed as a diabetic. I was lucky to have the nutritionist from my local supermarket introduce me to Joseph's Lavash. Suddenly the clump of tuna and shreds of lettuce on my plate became something I actually wanted to eat. Taking it a step further, I developed this "chip" recipe to have with my soups and as a reduced-carbohydrate snack. Regular pita chips have been around for years, but most pita has too many carbohydrates, at least for me. Give these a shot. I think you will love them as much as we do. Just a warning: Like any chip, these chips are high in sodium and fat. My young type-1 friends are crazy for these. They help make them and me feel like everybody else!
- 2 Tablespoons olive oil
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 2 Tablespoons grated Parmesan
- 1 sheet lavash
- Salt and pepper, to taste
- 2 Tablespoons dried oregano, basil, thyme, and/or rosemary
Preheat the oven to 400 degrees.
In a bowl, combine all of the ingredients except for the lavash. Using a pastry brush, spread over the lavash. Cut into 32 equal-sized rectangular chips. Bake for 3 minutes, rotate, and bake for 1 more minute. Watch closely; it burns very, very fast. Cool on a wire rack.