^{You’ll question why there’s a whole page dedicated to pita chips – UNTIL you try these! Plus they go with TONS of the Side of Veggies recipe index.}

Who would have thought that I would be stting at home on a weeknight writing a post on probably one of the simplest recipes? Here’s the thing, I’m not even going to apologize because I have made hummus, spreads and dips and I feel like this is the go-to pair for pretty much every single one!

Easy, lean and super comforting are just three words to describe these little triangles! And depending on your mood and what you’re serving with these, you have the right to change the flavor.

Confession: Watching a lot of cooking shows during quarantine, these chefs stated they always had Za’Tar in their pantry??? I was just lucky I had garlic powder at times – so I laughed. I found some Za’tar at the store and WOW! I can understand now! It’s a blend of dried herbs that deem to be floral and acidic. It also has sesame seeds in it (super surprised and happy seeing those) that brought out a nuttiness to the blend. It’s herbaceous and super flavorful. Now I’m that person who keeps Za’tar on hand 😉 Don’t make a Middle Eastern dinner without it!

For full disclosure – they’re amazing crispy pita bread slices that are awesome enough to call chips but not the bagged version you can buy at the store.

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Baked Pita Chips

Print Recipe

You’ll question why there’s a whole page dedicated to pita chips – UNTIL you try these! Pita chips pair with a ton of recipes you will find here at Side of Veggies.

Prep Time:5

Cook Time:10

Ingredients

nonstick cooking spray
6 multigrain or wheat pitas, 6-8” wide
1 tablespoon Za'atar (optional)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400°
Line 3 baking sheets with foil. Spray each sheet with non stick cooking spray.
Cut pitas into 8 slices per pita. Lay out on foil lined baking sheets, separated in a single layer. Spray the top of each pita with non stick olive oil cooking spray (brushing on olive oil works as well).
Evenly sprinkle pita with seasoning and roast in oven for 5-7 minutes. Watch closely while chips get slightly toasted. Remove from oven after 5 minutes (keep in for another 2 if they have not toasted up). Pita will continue to get crispy when you remove them.

Notes

Ingredients

I use a generic bag of about 6 circular pitas that are approximately 6-8” in size. Cut into eighths is a great size for dipping, crisping and not over indulging!

Use whatever seasoning you prefer for this recipe. You can even make a sweet version by sprinkling on cinnamon sugar!

How long does it last and where?

These can sit in the pantry in a paper bag for 3-4 days. I have kept in a plastic bag as well. Just be aware that they lose a little crispiness each day. They still taste fine.

Can you freeze it?

I usually buy pitas and freeze them and then remove them from the freezer the morning I am going to make them. To freeze them after they are baked, I can’t see it being awful but it’s not recommended. If you plan on doing this to make ahead…just go get some bagged pita chips and call it a day.

Substitutions?

You can toast up any bread or thin flatbread.

Tips and Tricks

Spread everything out. If they overlap or are condensed on a tray then they will not be as crispy.

Season them before baking by spraying them with a cooking spray. The seasoning will cling better before they cook. You can also addseasoning immediately after they come out of the oven.

What to serve with it?

Hummus, spreads, dips, salads…honestly…everything.