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 crisp.
Store in airtight container until ready to serve.
Great with dips, soups and in lunches.