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Oxmoor House Photo by: Oxmoor House

Baked Pita Chips

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.

 

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 6 (serving size: 8 pita chips)
  • Hands-on:7 Minutes
  • Total:34 Minutes

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.7g
  • Carbohydrate: 22.1g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 201mg
  • Calcium: 29mg
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Baked Pita Chips recipe

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