"These baked pita chips make a lovely accompaniment to any dip or spread." — Dawn
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pita bread pockets
ground black pepper
This was a great recipe. I did make some modifications. I ommited the chevril. I also used closer to a cup and a half of olive oil. I used wheat pita pockets, and they just really soaked up the olive oil. I baked for 5 minutes and they came out perfect! **Update** I made these again, and I used less olive oil because instead of cutting the pita pockets into triangles and then brushing them with the olive oil mixture, I only cut them in half, and then I brushed them. After each was covered I cut into triangles. This was SOOO much easier and less time consuming!
My daughter makes Pita chips similar to this, but she sprays each chip with cooking spray and then sprinkles them with Greek seasoning.
The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Each came out well, but I guess it's a matter of preference. The first way, chips are thicker, the second way, they are thinner and crispier. Also, I found it easier to sprinkle the herb mixture. When I dipped the pitas in the oil, some pieces had a lot more seasoning than others. Still, they were a great hit and tasted delicious.
Unbelievably good and tasty. I split the pitas in half and then cut into 8 pieces. I baked all the "thin" halves in one batch and all the "thick" halves in one batch. I omitted olive oil and just sprayed wedges with olive oil cooking spray. I combined the spices as stated in the recipe in a small bowl and sprinkled these on and then one more quick spray to make sure everything stayed put. My guests loved them and they disappeard quickly. My kids thought they were better than potato chips...what a healthy, fat-free snack for them. Thanks for sharing. We will be making these often in our home.
These are fantastic! Or, I should say they were, as my guests devoured them as quickly as I could take them out of the oven, and asked that I make another batch later that same night. I didn't use the chevril, and added a little parmesean cheese sprinkled on top.
Yum! I used homemade whole wheat pitas (from this site), sprayed them with canola oil cooking spray, and sprinkled on the spices (rather than measuring). Then I sprayed them again to help the spices stick. Dip in homemade hummus - yum!
What a great recipe! We made these to go with a jalapeno jelly/cream cheese spread for Christmas. Didn't have chervil- but found that the substitute is 1/2 parsley & 1/2 tarragon; so use 1/2 tsp. of parsley and 1/2 tsp. tarragon. So simple!
These were fantastic! I didn't expect much flavor out of so few ingredients, but everything really just works. I didn't have chervil, so I substituted dried parsley. The only reason this recipe isn't getting five stars is that they don't keep well overnight. Even sealed in a ziplock bag, they got very tough and chewy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 48
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