I first made this recipe for pita chips to add to my Salad Extraordinaire, They quickly soak up the delcious salad dressing, making each bite of salad so much more flavor filled.

But these pita chips are also a great standalone snack, perfectly crispy yet chewy. I’ve served these pita chips with a bowl full of hummus or spinach dip. They’re so much tastier than store bought.

And because you can control the amount of olive oil and salt that go on these pita chips, they can be a healthier snack option compared to those you buy in the store.

They’re also the perfect way to give a new life to the leftover pita bread hanging around your pantry shelf.

And since they’re so easy to make, I suggest you give this recipe a try.

What you need

pita bread with pockets (3)
olive oil
salt
freshly ground black pepper

How to make pita chips

Preheat heat oven to 400 degrees.
Brush both sides of the wedges with olive oil.
Cut each pita into 8 wedges. I use a pizza cutter to make this easier.
Separate each wedge into two halves.
Place the pita chip wedges on baking sheet.
Generously sprinkle the pita wedges with salt and pepper
Bake for 10 minutes, turning at the halfway point.
Start watching the chips at the 8-minute mark. If some are starting to brown and become crisp, remove from the pan. (Thinner halves will brown/crisp quicker than thicker halves)
Let cool completely before adding to a salad.
Keep the extra cooled pita chips in a Ziploc back or sealable container.