Toasted Pita Chips recipe

Toasted Pita Chips

by Susanna Hoffman
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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.

To learn how to make homemade pita, see our test kitchen recipe.

Yields about 160 chips.

From Fine Cooking 93, pp. 64
May 7, 2008

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Star Star Star Star Star by perlacita, 1/27/2009These 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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