Super yummy & healthier then potato chips!
Total: 25 min
Active 14 min
Yields: 16 chips
2 to 3 tablespoons olive oil, divided
1 large pita bread with pockets or 2 without a pocket (2 to 3 ounces each)
3/4 teaspoon kosher salt or sea salt, divided
1 teaspoon Tajin Mexican seasoning salt (optional, picture below)
1/2 teaspoon freshly ground black pepper (optional)
Prepare for baking: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a pastry brush, brush about 1 tablespoon of the oil over parchment or mat. Set aside.
Split the pitas if they have pockets: If you have thick, single-layer pitas or pocketless pitas or flatbread, skip this step. If your pitas have pockets, place the flat on your work surface and split them in half with a sharp knife or kitchen shears, to make 2 single-layer rounds.
Cut the pitas into 8 wedges: Place the pitas on a work surface. With a sharp knife or kitchen shears, cut each as you would cut a pizza — in half, and then in half again, and finally in half again to make 8 triangular wedges. You will have 16 wedges. Set aside.
Brush the wedges with oil: With the pastry brush, brush each wedge with oil on both sides — to coat, but not to soak. If you are using thinner pita, use 1 tablespoon; if you are using thicker pitas, use 2 tablespoons.
Season the wedges: Sprinkle both sides of each wedge with the salt and, if using, the pepper.
Bake the pita chips: For thick pita bread, arrange the wedges on the prepared baking sheet in a single layer and bake for 5 minutes. Remove the pan from the oven, carefully turn the chips over, and return to the oven to bake until completely crisp and as golden-brown as you like, another 5 to 8 minutes. If you are using thin pita, reduce the oven temperature to 375°F and bake for 7 minutes. Remove the pan from the oven, carefully turn the chips over, and return to the oven to bake until completely crisp and as golden-brown as you like, another 7 to 11 minutes.
Serve the pita chips: Let the pita chips cool completely before serving.
Transfer cooled pita chips to an airtight container. Store at room temperature for 1 to 2 days.
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