Homemade Pita Chips
Homemade pita chips made from fresh or leftover pita bread with olive oil and salt. Baked until golden, just like the expensive store-bought version. Great as a snack or to serve with dips.
Servings: 4 servings
Ingredients
- 2 pita bread pocket-style pita bread (such as Toufayan)*
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt or kosher salt
Instructions
- Preheat oven to 400 °F (204 °C). Line a baking sheet with parchment paper and set it aside.
- Using a pair of kitchen scissors or a sharp chef’s knife, split each pita open along the pocket seam into two thin rounds.
- Brush each piece with olive oil and sprinkle it with salt on both sides. I used about 1 tablespoon of olive oil and ¼ teaspoon of salt per pita.
- Stack them on top of each other and cut into 8 triangles.
- Spread them on the prepared baking sheet in a single layer, ensuring that they don’t overlap.
- Bake 8 to 10 minutes, flipping them halfway through to ensure even baking.
- Let them cool for 10 minutes before serving.
Notes
- Yields: This recipe makes 32 chips, ideal for serving 4 adults. If serving a larger crowd, you can double the recipe. The nutritional values below are per serving.
- Type of pita: I used the thin, pocket-style pita I bought at the store. If you use homemade pita or bakery-style pita (which are usually thicker), you may have to extend the baking time by 2-3 minutes.
- Storage: Store leftovers in an airtight container on the counter for up to 3 days.
Nutrition
Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 441mg | Potassium: 34mg | Fiber: 1g | Calcium: 24mg | Iron: 0.4mg
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