Homemade Pita Chips

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Serving Size: 
4 pita chips
  • 4 whole wheat pita pockets
  • 1 tablespoon vegetable oil, olive oil, or use oil spray
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons thyme, basil, or oregano
  • 1/2 teaspoon salt



  1. Preheat oven to 350°F.
  2. Mix the seasonings together in a bowl.
  3. Cut around the edges of the pita pockets to make 2 thin rounds. Stack the thin side of each pita in one pile and the thick side in another pile. Cut into wedges.
  4. Place the wedges smooth side down, thin on one cookie sheet and thick on another cookie sheet.
  5. Spray or brush each wedge with oil. Sprinkle with seasoning mix.
  6. Bake thin wedges about 8 minutes and thick wedges about 12 minutes. Halfway through, flip the chips and cook for 8-10 minutes more or until they are fully toasted.
  7. Remove from oven and let cool.
  • Use cinnamon as the seasoning to make sweet pita chips. Serve with fruit salsa or yogurt.
  • Substitute for nacho chips in nachos.
  • Spread peanut butter on the chips for a quick after school snack.
  • Try pita chips with our After School Hummus.
  • Chips can be stored up to 3 days in an airtight container or frozen.
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