Homemade Crispy Pita Chips
Have a blast coming up with your own flavor combos. Whether you’re a purist who prefers just a light dusting of salt or go for the exotic with spices such as cumin, coriander and ginger, once you try making these irresistible crunchies at home, you’ll be forever hooked!
Yield: about 64 chips
Yield: about 64 chips
Ingredients
- Parchment paper
- Olive oil spray I love the Misto!
- 2 packages whole wheat pita bread with 4 8-inch pitas in a package
Topping Suggestions
- Coarse salt
- Paprika
- Dried dill
- Garlic powder
- Cumin
- Coriander
- Ginger
- Sesame seeds
- Cinnamon
- Freshly grated Parmesan cheese
Instructions
- Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Cut each pita into 8 wedges. Separate each wedge into 2 pieces; place wedges on parchment paper.
- Lightly coat pita wedges with olive oil spray. Sprinkle each wedge with toppings of your choice. Bake for about 15 minutes or until pita chips are crispy and lightly browned. Watch carefully; do not allow edges to burn. Remove from oven; transfer to cooling racks. Pita chips will crisp up further upon cooling. Repeat process as needed.
Notes
Make Ahead and Storage Tips: these chips will stay crispy for at least 2 weeks stored tightly covered at room temperature. (if they last that long!) May be frozen for up to 4 months.
If pita bread is very fresh, remove from the package for about an hour, allowing to become somewhat stale. (will help chips to crisp up better when baking)
For more great flavor combos, check out Crunchy Spiced Chickpeas, another fabulous healthy snack you can easily make at home.
These pita chips would be delicious with Cream of Roasted Red Pepper ‘n Tomato Soup or as a healthy munchie for tailgating parties, picnics or whenever an afternoon snack attack hits!
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