Yield: Yields about 160 chips.
You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes. If you’re not using store-bought pitas, see the recipe for Homemade Greek Pita.
Position a rack in the center of the oven and heat the oven to 400°F.
Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.
Serve warm or at room temperature.
Make Ahead Tips
The chips can be made up to 2 days ahead and stored in an air-tight container. Re-crisp just before serving in a 250°F oven for about 8 minutes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
These were so easy to make! And they only take a couple of minutes. Watch them carefully as they burn quickly, and the 12-minute cooking time is way too long. Better than store bought, healthier and much cheaper too. We used spay olive oil, rather than brushing on. Great way to use up stale pita, or pita that has been in the freezer for a long time.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?