Total Calories: 274
Yield: 48 Points
1. Cut the pita loaves in half and carefully split them open. This will give you 24 half-moon-shaped pieces.
2. Combine the garlic and oil in a cup or small bowl and brush over the insides of the split pieces. Be careful not to use up all of the garlic-oil mixture on the first few pieces. Cut each half-moon piece into 4 pieshaped wedges.
3. Place the pita pieces on unoiled cookie sheets with the oil sides up. Sprinkle half with poppy seeds and the other half with sesame seeds. Place under a preheated 400°F broiler for about 4 minutes, or until toasty brown and crisp. Be careful not to burn. If some are still a little soft, put them back under the hot broiler with the heat off.
4. Allow the points to cool, then serve with your favorite dip. Leftovers can be stored in a plastic bag up to 24 hours.
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