Yesterday I shared my recipe for Classic Baba Ghanoush. I couldn’t very well talk about that luscious roasted eggplant dip without also giving you the recipe for a perfect accompaniment – Baked Pita Chips!
These baked chips are a much healthier alternative to deep-fried pita chips– they have a wonderful crispness that is often lacking in store-bought chips. They’re incredibly simple to make, and you can customize the seasonings to suit your dip. My favorite way to make them is with za’atar seasoning, a Middle Eastern spice blend available at most kosher markets. It can be tough to find za’atar in a regular grocery store, so I’ve shared another delicious option of seasoning them with garlic powder, parsley flakes and sesame seeds. Once you know how to make these chips, you can season them however you’d like– they’re pretty versatile. Serving an Italian meal? Season the chips with oregano and garlic salt. Got guacamole? Try a sprinkle of salt and mild chili powder. There are so many yummy possibilities!
Pair these chips with my Classic Hummus, Classic Baba Ghanoush, your favorite spinach or cheese dip, or as a healthier alternative to fried potato chips. Make them with whole wheat pita for more fiber.
It only takes a few minutes… so go make some chips! You can thank me later. 😉
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Baked Pita Chips
Ingredients
- 4 pita bread rounds
- 1/4 cup extra virgin olive oil
- Salt
- Garlic powder (optional)
- Za'atar seasoning OR dried parsley flakes and sesame seeds
NOTES
Instructions
- Preheat oven to 400 degrees F. Brush your baking sheet with olive oil, coating the entire sheet evenly.
- Brush the top of a pita round evenly with olive oil.Sprinkle pita with salt to taste. You can also sprinkle it lightly with garlic powder for a subtle garlicky flavor.
- If you have za'atar seasoning, sprinkle it liberally across the top of the pita. Note that some za'atar blends contain salt, so you may need less salt, or none at all, depending on your blend.
- If you do not have za'atar, sprinkle dried parsley flakes and sesame seeds across the top of the pita instead.
- Cut the pita in half, then in quarters, then in eighths to make eight equal sized triangles.
- Place pita triangles seasoning-side up in a single layer on the oiled baking sheet. Repeat process for remaining three pita rounds.
- Place baking sheet in the oven. Let the pita chips bake for 8-10 minutes, turning the sheet once during baking to ensure even heat distribution. Chips are done when they're golden brown and crisp. Towards the end of baking keep an eye on the chips, as they will brown quickly and can burn if not watched.
- Remove chips from oven and allow to cool.Serve the chips on their own, or with a dip like hummus or baba ghanoush. Store in a sealed Tupperware or sealing bag (reusable or disposable).
Nutrition
When I make this, I always slice the pita in half and then slice both sides into triangles. Then I put olive oil, garlic salt on top and bake in over until lightly brown and crispy. Everyone enjoys them.
Hi, I just tried my hand at making these as part of my daughter’s birthday eats. They are absolutely delicious and much lighter and crunchier than you can get with store bought. Thanks for sharing this recipe!
It has become a Favourite of my kids, we all savoured it before it reached room temperature.
THANKS.
at what degree should we bake it?
Irina, in the recipe it says “Preheat oven to 400 degrees F,” so bake them at that temperature. Note that for all of my recipes, the temp will appear somewhat higher in the recipe, as I allow people time to heat the oven while they are working on other things.
Just made them and dipped in hummus….yum!
Hi there…….I was hoping you would have, or could suggest a Pita (pocket) bread recipe. I have made it before however the result was quite dry and rubbery. Look forward to receiving your suggestions…………Jodie
I make pitta, Jodie. I use a bread dough that’s quite firm – I make a regular loaf alongside with the same dough, but with 65% hydration (ratio of water to flour). Don’t use a seeded dough. I need to add more flour for the pitta portion so it is not at all sticky. Roll out 2.5 oz balls of dough on a well floured board, to about 1/4″ thick. Leave to rest on the worktop for 10 minutes before dry frying in a medium hot skillet – no fat – you need to gently flip them when bubbles start to show, to make a cooked skin both sides. After about 4 flips they’ll blow up into a balloon, forming the pockets, unless you’ve got a hole somewhere, caused by creases at the ball stage, or rough handling. If they start to brown too quickly turn down the heat.
My family don’t like store bought pitta any more – you have been warned!