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Pita Chips

"These baked pita chips make a lovely accompaniment to any dip or spread."
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17 m servings 125 cals
Original recipe yields 24 servings (8 dozen)


  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 373
  1. 508 Ratings

Most helpful positive review

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 ...

Most helpful critical review

My daughter makes Pita chips similar to this, but she sprays each chip with cooking spray and then sprinkles them with Greek seasoning.

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Most positive
Least positive

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 ...

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 ba...

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 ...

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...

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 s...

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...

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 ...

Easy to make. I had to lower the temp for my oven; so, the first time you make them, be sure to watch them so you can make any adjustments to prevent overcooking. I used olive oil spray on mi...

These are so good I ate them plain after I ate all the hummus (hummusIII recipe). I used whole wheat pitas. I'm serious..these are super delicious.