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Toasted Pita Chips

Scott Phillips

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.


  • Ten 6- to 7-inch round pocket pita breads
  • 5 to 6 Tbs. extra-virgin olive oil; more to taste
  • Kosher or sea salt

Nutritional Information

  • Nutritional Sample Size per 16 chips
  • Calories (kcal) : 220
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 460
  • Carbohydrates (g): 33
  • Fiber (g): 1
  • Protein (g): 5


  • 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.


Rate or Review


  • perlacita | 01/27/2009

    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.

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