by Diana Rattray
These pita chips are wonderful with soup or hummus, and they lend themselves to all kinds of different seasonings. Before baking, sprinkle them with the seasoning of your choice. Some excellent options (along with the olive oil and salt) include ras el hanout, garlic powder and sesame seeds, cracked black pepper, chili powder, Cajun seasoning, berbere blend, duqqa, and harissa.
I used Joseph’s mini pita pockets to make these chips, but any size or brand will work. If the pitas are thick, you can split them horizontally first to make two large rounds of flat bread, then cut them into wedges. Make as many or as few as you like.
The pita chips make a great cracker or tortilla chip stand-in, too. If you have the dip and no chips, bake pita bread triangles!
PrintPita Chips
Pita chips are crispy and delicious, and they take less than 10 minutes to prepare and bake. Serve them with hummus or soup.
- Prep Time: 4 minutes
- Cook Time: 5 minutes
- Total Time: 9 minutes
- Yield: 8 servings 1x
- Category: Appetizers, Snacks
Ingredients
- 8 ounces pita bread
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 400 F.
- Line a rimmed baking sheet with parchment paper.
- With a knife or pizza wheel, slice the pita rounds into small wedges.
- Brush both sides of the pita wedges with olive oil.
- Arrange the wedges on the prepared baking sheet and then sprinkle lightly with sea salt.
- Bake for about 5 minutes, or until lightly browned and crisp.
