Description
Crispy, flavorful pita chips made by baking pocket-style pita bread wedges tossed in olive oil and herbs until golden and crunchy. Perfect as a snack or for dipping.
Ingredients
Scale
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 and prepare oil mixture: Preheat oven to 400˚F. In a measuring cup, combine the extra virgin olive oil with dried basil, dried oregano, garlic powder, and fine sea salt. Stir well to combine all the seasonings into the oil.
- Cut pita into wedges: Using a pizza cutter or sharp knife, slice each pita bread into 8-10 triangular wedges, depending on the size of the pita (approximately 6-8 inches).
- Toss pita wedges with seasoned oil: Place the pita wedges into a large mixing bowl. Drizzle the prepared olive oil and herb mixture evenly over the pita pieces. Use your hands to gently toss and coat all the pita wedges thoroughly.
- Arrange and bake: Spread the coated pita wedges out in a single layer on a large half-sheet baking tray, or divide between two smaller baking sheets. Place in the preheated oven and bake for 8-12 minutes, flipping the chips halfway through baking to ensure even crisping. If using two sheets, rotate their positions halfway through baking. Bake until the chips are crisp, golden, and firm to the touch.
Notes
- For extra crispness, ensure the pita wedges are arranged in a single layer without overlapping during baking.
- Baking time may vary slightly based on pita thickness; keep an eye to avoid burning.
- These pita chips make a great accompaniment to hummus, guacamole, or your favorite dips.
- Store cooled pita chips in an airtight container to retain crispness for up to 3 days.
- You can customize seasonings by adding smoked paprika, chili powder, or parmesan cheese for varied flavors.
