Baked Pita Chips

 

Yesterday I shared my recipe for Classic Baba Ghanoush. I couldn’t very well talk about that luscious roasted eggplant dip without also giving you the recipe for a perfect accompaniment – Baked Pita Chips!

These baked chips are a much healthier alternative to deep-fried pita chips– they have a wonderful crispness that is often lacking in store-bought chips. They’re incredibly simple to make, and you can customize the seasonings to suit your dip. My favorite way to make them is with za’atar seasoning, a Middle Eastern spice blend available at most kosher markets. It can be tough to find za’atar in a regular grocery store, so I’ve shared another delicious option of seasoning them with garlic powder, parsley flakes and sesame seeds. Once you know how to make these chips, you can season them however you’d like– they’re pretty versatile. Serving an Italian meal? Season the chips with oregano and garlic salt. Got guacamole? Try a sprinkle of salt and mild chili powder. There are so many yummy possibilities!

Pair these chips with my Classic Hummus, Classic Baba Ghanoush, your favorite spinach or cheese dip, or as a healthier alternative to fried potato chips. Make them with whole wheat pita for more fiber.

It only takes a few minutes… so go make some chips! You can thank me later.  ;)

RECOMMENDED PRODUCTS

Organic Olive Oil from Israel

Pastry Brush

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Baked Pita Chips

Ingredients

  • 4 pita bread rounds
  • 1/4 cup extra virgin olive oil
  • Salt
  • Garlic powder (optional)
  • Za'atar seasoning OR dried parsley flakes and sesame seeds

You will also need

  • A baking sheet
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 32 pita chips
Kosher Key: Pareve
  • Preheat oven to 400 degrees F. Brush your baking sheet with olive oil, coating the entire sheet evenly.
  • Brush the top of a pita round evenly with olive oil.
  • Sprinkle pita with salt to taste. You can also sprinkle it lightly with garlic powder for a subtle garlicky flavor.
  • If you have za'atar seasoning, sprinkle it liberally across the top of the pita. Note that some za'atar blends contain salt, so you may need less salt, or none at all, depending on your blend.
  • If you do not have za'atar, sprinkle dried parsley flakes and sesame seeds across the top of the pita instead.
  • Cut the pita in half, then in quarters, then in eighths to make eight equal sized triangles.
  • Place pita triangles seasoning-side up in a single layer on the oiled baking sheet. Repeat process for remaining three pita rounds.
  • Place baking sheet in the oven. Let the pita chips bake for 8-10 minutes, turning the sheet once during baking to ensure even heat distribution. Chips are done when they're golden brown and crisp. Towards the end of baking keep an eye on the chips, as they will brown quickly and can burn if not watched.
  • Remove chips from oven and allow to cool.
  • Serve the chips on their own, or with a dip like hummus or baba ghanoush. Store in a sealed Tupperware or Ziploc bag.

 

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Category: Appetizers, Finger Foods and Dips, Healthy, In the Kitchen, Nut Free, Pareve, Recipes, Tomato Free, Vegetarian

Comments (20)Post a Comment

  1. I prefer to separate the pita into two layers before toasting, then I brush olive oil on the rough side and leave the smooth side unfinished. Finally, you can put them under the broiler instead of in the oven, but you need to watch them carefully and pull them just before they start to burn.

  2. Ilke says:

    I need to try different flavors on my pita chips! Like Greg, I separate them as well! My boss says one of the reasons I got my job because I gave the baked pita chips recipe to him during the interview without knowing that he was a pita chips fan! I am always indebted to the pita chips :)

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  4. Lovely pita chips!!
    I like that you put sesame seeds on these… yum!

  5. I really am glad you posted this-everyone needs to be steered away from potato chips with something a little bit more healthy. The key to that is making sure that it is tasty too. Looks like you hit the mark with this recipe-great seasonings here. Thanks for sharing.

  6. Dawn says:

    I’m hungry. Between the dip and now pita chips, that’s all I want for dinner now. Thanks for posting these 2 recipes.

  7. Stasty says:

    These look yummy, and so much healthier than deep fried.

  8. aleks says:

    I’m going to try this along with your hummus recipe this week!

  9. aleks says:

    Huge success! These are great along with your hummus recipe.

    theshiksa.com/2010/07/01/classic-hummus/

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  11. courtjj says:

    Delicious! I tried this with spinach tortillas and they turned out very nicely.(although I didn’t have any sesame seeds), Do you have any other seasoning ideas?

  12. Jodie Yaari says:

    Hi there…….I was hoping you would have, or could suggest a Pita (pocket) bread recipe. I have made it before however the result was quite dry and rubbery. Look forward to receiving your suggestions…………Jodie

  13. Robbie O says:

    Just made them and dipped in hummus….yum!

  14. Irina says:

    at what degree should we bake it?

    • Tori Avey says:

      Irina, in the recipe it says “Preheat oven to 400 degrees F,” so bake them at that temperature. Note that for all of my recipes, the temp will appear somewhat higher in the recipe, as I allow people time to heat the oven while they are working on other things.

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