Mediterranean Pita Bread Chips
Crispy, oven-baked pita chips tossed with olive oil, garlic, and Mediterranean herbs—ready fast and perfect for hummus, tzatziki, or snacking straight off the tray.
Equipment
- Baking sheet
- Parchment paper or foil
- Sharp knife or kitchen scissors
- Large mixing bowl
- Measuring spoons
- Pastry brush (optional)
- Cooling rack (optional)
Ingredients
- 4 pita pockets store-bought or homemade
- 1/4 cup extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika optional but recommended
- 1/4 tsp red pepper flakes optional
- 1 tbsp sesame seeds optional
- 1/2 tsp dried rosemary optional
Instructions
- Preheat the oven to 375°F (190°C). Line 1–2 baking sheets with parchment paper or foil.
- Split each pita pocket in half to separate the layers, then cut into wedges (about 8 triangles per pita half). Spread the pieces in a single layer on the baking sheets.
- In a large bowl, toss the pita wedges with olive oil until lightly coated. Sprinkle in garlic powder, oregano, basil, onion powder, salt, pepper, and (if using) smoked paprika. Toss again so the seasonings stick evenly. Add any optional toppings (red pepper flakes, sesame seeds, rosemary) and toss briefly.
- Arrange the wedges again in a single, non-overlapping layer (this helps them crisp instead of steaming).
- Bake for 10–12 minutes, flipping the chips around the 6-minute mark, until golden and crisp at the edges.
- Cool on the tray for about 5 minutes (they crisp up as they cool). Serve with hummus, tzatziki, or your favorite dip.
- Store completely cooled chips in an airtight container at room temperature for up to 5 days. To re-crisp, warm in a 350°F (175°C) oven for a few minutes, then cool.
Notes
For best crunch, keep pita pieces in a single layer with space between them and flip halfway through baking. Avoid refrigerating stored chips; it can make them chewy.
Nutrition
Calories: 190kcal | Protein: 4g | |