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Pita Chips

Scott Phillips

Yield: Yields 32 chips.

Serve these crisp chips with Goat Cheese, Pesto & Sun-Dried Tomato Terrine, Golden Onion & Thyme Dip, or your own favorite dip.


  • 2 pita breads (preferably plain and 8 inches wide)
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  • Heat the oven to 450°F. Slice each pita into 8 even triangular pieces and then tear each piece apart at the seam to get a total of 32 pieces. Toss the pieces in a large bowl with the oil, 1/4 tsp. salt, and some pepper. Spread in a single layer on a large baking sheet. Bake, flipping after 5 minutes, until the chips are crisped and slightly browned, about 7 minutes total.


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