Baked Pita Chips

Baked Pita Chips

Crisp, golden triangles baked until crunchy, seasoned simply for dipping.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Pita bread is brushed with olive oil, sprinkled with sea salt and spices, then baked until crisp and golden. These chips hold up well to hummus, tzatziki, or baba ganoush, making them a sturdy snack or appetizer base for gatherings.

Ingredients

  • 4 pita bread rounds
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

  2. Split each pita round into two layers along the seam, then stack and cut into 8 triangular wedges per round.

  3. Arrange the pita wedges in a single layer on the baking sheets, rough side up.

  4. Brush both sides of the wedges lightly with olive oil.

  5. In a small bowl, mix the sea salt, garlic powder, oregano, paprika, and black pepper, then sprinkle evenly over the wedges.

  6. Bake for 8 to 10 minutes, until the edges are golden and crisp, watching closely to prevent burning.

  7. Remove from the oven and let cool on the baking sheets for 5 minutes to crisp further before serving.

Rate this recipe

★ 3.7 (1)

Baked Pita Chips

Pita bread is brushed with olive oil, sprinkled with sea salt and spices, then baked until crisp and golden. These chips hold up well to hummus, tzatziki, or baba ganoush, making them a sturdy snack or appetizer base for gatherings.

20 min 4 servings 210 cal

Ingredients

  • 4 pita bread rounds
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

  2. 2

    Split each pita round into two layers along the seam, then stack and cut into 8 triangular wedges per round.

  3. 3

    Arrange the pita wedges in a single layer on the baking sheets, rough side up.

  4. 4

    Brush both sides of the wedges lightly with olive oil.

  5. 5

    In a small bowl, mix the sea salt, garlic powder, oregano, paprika, and black pepper, then sprinkle evenly over the wedges.

  6. 6

    Bake for 8 to 10 minutes, until the edges are golden and crisp, watching closely to prevent burning.

  7. 7

    Remove from the oven and let cool on the baking sheets for 5 minutes to crisp further before serving.