Baked Pita Chips

I was just dancing in the kitchen by myself.

Do you want to know why I’m so happy right now??

Ummm, because I’m eating pita chips with hummus, which apparently is cause for celebration.

I’m tickled pink with how they came out, and can’t wait for Bill to try them!

Rachael+Bill= Pita chip love

My first batch wasn’t too great yesterday.  I baked them at too high of a temp, but I’m glad I tried again because now they’re crazy perfect.  :)

Isn’t there a saying that goes… “if the second time you don’t succeed, then you should just stop trying because it’s not going to happen for you”?  I don’t know, but I love my pita chips and hope you do, too!

Bill and I ate the whole batch while he was home during his lunch break today.  :(  I think he ate more than me. 

We.  Just.  Couldn’t.  Stop.

Let’s never speak of this again.

Rachael Rachael xoxo

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5.0 from 1 reviews
Baked Pita Chips
Prep time
Cook time
Total time
Homemade, fresh, and crispy baked pita chips
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ¾ teaspoon dried basil
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • 4 whole wheat pita pockets
  1. Preheat oven to 300 degrees. In a large mixing bowl stir together oil, granulated garlic, basil, salt, and pepper.
  2. With a knife, carefully split open and separate each pita to make 8 pieces. Stack them all up on top of each other and cut into fourths, making four wedges. Transfer chips to mixing bowl and toss well with a spoon to coat. Spread out on a baking sheet in a single layer and bake for 20 minutes, or until lightly browned.
Serve with homemade hummus. Get the recipe here:

Try these with any seasonings you like. You can taste it before it goes in the oven to test the flavors.
Nutrition Information
Serving size: 8 chips Calories: 228 Fat: 7.4 g Saturated fat: 1.0 g Carbohydrates: 34.1 g Sugar: 0.8 g Fiber: 1.4 g Protein: 5.6 g Cholesterol: 0.0 mg


9 comments… add one

  • Pat June 1, 2012, 3:20 pm

    Those look fantastic! And you could season them any way you want. Lime/chili chips, Italian chips, garlic chips………..and so on.

    • Rachael June 1, 2012, 3:25 pm

      Yes! Better go make more… lol. :)

  • Betty June 4, 2012, 8:32 am

    Those look really good!

  • Autism United June 5, 2012, 12:30 pm

    I would like a basket of these pitas please. I just love homemade pitas, we eat them over chips anytime. Thanks for your recipe version.

  • Nancy September 12, 2013, 10:13 am

    These are really good, but how did you keep the first pitas that hit the bowl from absorbing all of the oil?!?

    • Rachael September 12, 2013, 4:26 pm

      Hi Nancy! If I understand your question correctly… I made sure to toss them around very well in the bowl until they were all perfectly coated. One way you could try it is to place your cut pitas in a large bowl first, then pour the oil/seasoning mixture slowly over them.

      Thanks for your comment, I hope this helps! :)

  • Cathy February 10, 2015, 12:11 pm

    These bake up perfect! I cut the pitas in half, split them open, and lightly brushed one side with the olive oil. Then I cut them in quarters and baked. I added smoked paprika, cayenne, and some lemon juice to the oil mixture on one batch. Slightly spicy and tangy, and oh so crispy!

    • Rachael February 12, 2015, 5:01 pm

      I’m glad you liked them, Cathy! ;)


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