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This recipe is so simple and tasty, you'll make it all the time! I do. It's much healthier than potato chips or tortilla chips, and it goes great with any kind of dip...hummus, baba ghanoush, red pepper dip, sour cream, even salsa.
Preheat the oven to 350 degrees.
Split the pitas and cut into triangles. Lay them on a shallow baking dish in a single layer inside up. Lightly film the insides with olive oil, using a brush or spray. Sprinkle liberally with seasoning. Bake until golden brown, about 8 minutes. Remove from oven to cool. They will become crisp as they cool.
It's easy to whip up some hummus while the pitas are baking. See the recipe also on this site. In 15 minutes, you can put together this chip and dip appetizer.
Each pita will make 12 big pita chips, or enough for one serving.
They can be stored in an airtight container for about a week.
This recipe was provided by Jennifer Statz from Chicago.