Pita chips recipe


Pita Chips are a cross between a chip and a cracker. They work equally well alongside a sandwich or with your favorite dip. Use any combination of oils and seasoning that you prefer to vary the flavor of these chips. These chips are best eaten within 2 days.

  • Yield: 48 chips


  • Four 5-inch (13 cm) Flatbreads
  • 1½ tablespoons light olive oil
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
How to Make It
  1. Cut each flatbread in half and gently score the centers to create 2 sides (as if you were making a pita pocket). Cut each half into 3 triangles, then separate the two sides of each triangle to create two chips. Each flatbread will yield 12 chips.
  2. Line a large baking sheet with parchment paper. Preheat the oven to 375°F (190°C).
  3. Place the chips on the baking sheet, without overlap. Brush each chip on both sides with oil.
  4. Mix the salt, cumin, and garlic powder together and sprinkle the mixture on top of the chips.
  5. Bake for 8 minutes. Remove any thinner chips that are already browned and crispy. Bake for 2 minutes longer and remove any crispy chips. If needed, bake the remaining chips for another 2 minutes.
  6. Let the chips cool before serving. Store them in an airtight container at room temperature for 2 days.

Leave A Reply

%d bloggers like this: