Pita Chips

337 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    7 m
  • Ready In

    17 m
Dawn
Recipe by  Dawn

“These baked pita chips make a lovely accompaniment to any dip or spread.”

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Ingredients

Adjust Servings

Original recipe yields 8 dozen

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

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Reviews (337)

Rate This Recipe
ashley
751

ashley

This was a great recipe. I did make some modifications. I ommited the chevril. I also used closer to a cup and a half of olive oil. I used wheat pita pockets, and they just really soaked up the olive oil. I baked for 5 minutes and they came out perfect! **Update** I made these again, and I used less olive oil because instead of cutting the pita pockets into triangles and then brushing them with the olive oil mixture, I only cut them in half, and then I brushed them. After each was covered I cut into triangles. This was SOOO much easier and less time consuming!

JILLYBEAN14
370

JILLYBEAN14

The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Each came out well, but I guess it's a matter of preference. The first way, chips are thicker, the second way, they are thinner and crispier. Also, I found it easier to sprinkle the herb mixture. When I dipped the pitas in the oil, some pieces had a lot more seasoning than others. Still, they were a great hit and tasted delicious.

PODGER1
301

PODGER1

Unbelievably good and tasty. I split the pitas in half and then cut into 8 pieces. I baked all the "thin" halves in one batch and all the "thick" halves in one batch. I omitted olive oil and just sprayed wedges with olive oil cooking spray. I combined the spices as stated in the recipe in a small bowl and sprinkled these on and then one more quick spray to make sure everything stayed put. My guests loved them and they disappeard quickly. My kids thought they were better than potato chips...what a healthy, fat-free snack for them. Thanks for sharing. We will be making these often in our home.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 17.7 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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