Pita Chips Recipe
Homemade pita chips are a great way to use up leftover pita bread. They are also way more satisfying than store-bought. They are crisp, crunchy, and perfectly seasoned. Once chips are at room temperature, store in an airtight container at room temperature for up to 7 days.
Ingredients
- 4 pita breads, (Preferably pocket-style), 6-8” diameter
- 1/4 cup extra virgin olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 400˚F. In a measuring cup, combine extra virgin olive oil and seasonings, stir to combine.
- Cut pita bread into triangles. For an 8-inch pita bread, you can use a pizza cutter to slice it into 8-10 wedges or triangles.
- Combine pita bread in a large mixing bowl. Drizzle with olive oil mixture and toss with your hands until evenly coated.
- Arrange pita chips in a single layer. I fit the whole batch on a large half sheet, but you can also use 2 smaller baking sheets. Bake at 400˚F in a single layer for 8-12 minutes (*depending on thickness of pita bread) flipping halfway. Bake until crisp, golden and firm. If you have 2 baking sheets, rotate them halfway through baking.
Notes
&Pocket pita has 2 thinner layers in it so it bakes into chips faster (7-9 minutes), while thicker soft pita bread takes longer to dry and crisp up (10-12 minutes).
Nutrition Facts
Pita Chips Recipe
Amount per Serving
Calories
138
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
223
mg
10
%
Potassium
41
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
0.01
g
0
%
Protein
3
g
6
%
Vitamin A
3
IU
0
%
Vitamin C
0.01
mg
0
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
