“Pita wedges are great for an array of dips and spreads, and can be baked and stored in an airtight container for two days.” - by Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 48 triangles
Directions
- Adjust oven rack to upper-middle position and heat oven to 325 degrees.
- Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.
Nutrition
Amount Per Serving (48 total)
- Calories
- 21 cal
- 1%
- Fat
- 0.1 g
- < 1%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"You could also brush the unbaked pita pieces with olive oil and then sprinkle with pepper. Then bake. Even yummier! Although, not quite as healthy!..." See more"
FutureChefShay
"I used a 'Greek' style pita which is pocketless and they turned out great!! I also baked them on a cooling rack over a cookie sheet and when they came out of the oven they were crispy on the outside; ..." See morewarm and soft on the inside. Served with spinach and artichoke dip. Yummy!!"
JenBow
"This worked perfectly,and it was exactly what I wanted. I needed to use up some whole wheat pitas that I bought at the store, so I gave this a go. I actually cut each pita round into 6 triangles and ..." See morebaked with a cooling rack on a cookie sheet. These little pita chips came out great, and they are a perfect canvas for hummus. My two year old loves to dip them in veggie spread for an afternoon snack. Thanks! "
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