Baked Pita Chips

Bakd Pita Chips Recipe
Oxmoor House
These crispy chips will complete any appetizer. Double or triple the recipe to serve to a large crowd or pack extras for lunchboxes. Serve them with Creamy Garbanzo Dip with Sun-Dried Tomatoes, Happy-Hour Hummus, or Black Bean Dip.



Serves 6 (serving size: 8 pita chips)
Total time: 34 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 7 Minutes
Total: 34 Minutes

Nutritional Information

Calories 148
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 22.1 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 201 mg
Calcium 29 mg


4 (6-inch) pitas
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ancho chile powder


1. Preheat oven to 350°.

2. Split pitas; cut each into 6 wedges. Place wedges in a large bowl. Drizzle with oil; toss to coat.

3. Combine salt, cumin, and chile powder in a small bowl. Gradually sprinkle spice mixture over wedges, tossing to coat. Spread wedges in a single layer on 2 large baking sheets.

4. Bake at 350° for 12 minutes or until crisp and golden. Let cool completely on pans. Store in an airtight container.

Kids Can Help: Using a plastic knife, kids can cut the pitas with your help. It's OK if the chips don't look perfect. The kids will feel like they're mastering a skill.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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