I’m almost hesitant to even write this up because it’s not necessarily even a recipe, more of a process. It couldn’t be any easier. In fact, it’s so easy that it’s the perfect snack to make with your kids!
My boys love pita chips. There are a few local places that serve whole wheat pita chips and my boys have really taken a liking to them. So when we were making our summer bucket list back at the beginning of June they asked that I add making homemade pita chips to the list. We were all pleasantly surprised at how easy these were to make and just how tasty they turned out.
Pita chips are delicious dipped in hummus or Greek yogurt dips. They also make a great addition to the side of a green salad or tuna/chicken salad. I was thinking they would be really good topped with a tomato bruschetta mix as well. I just may have to try that soon. Or just eat them alone!
I’ve made them with both thin and thick pita bread. We prefer the thinner bread because it makes a more crispy pita chip. I also went ahead and pulled the pita bread apart rather than keep the bread together. Again, this just makes for a thinner and crispier chip. You really can’t mess these up either way. So give them a try!
- whole wheat pita bread (I use the Toufayan brand )
- olive oil
- sea salt and pepper
- basting brushes
- Preheat oven to 325° F.
- Cut the pita bread in half so that you have two circles. Next, cut each of the circles in half to make two half circles. Then, cut each half circle into 4 triangles.
- After you've cut as many pita rounds as you want to make, it's time to brush with olive oil.
- Brush each triangle with olive oil, both front and back. If you don't have a basting brush you can just use your fingers.
- Sprinkle with sea salt and pepper.
- Lay in a single layer on a cookie sheet(s).
- Cook for 10 - 12 minutes, or until crispy.