Salt and Vinegar Pita Chips

We prefer the mild flavor of malt vinegar as well as the coarse texture of kosher salt in this recipe. If you don't have kosher salt, substitute 1/2 teaspoon of table salt.

Yield: 8 servings (serving size: 9 chips)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 62
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 12.8g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 352mg
  • Calories from fat: 4%
  • Fiber: 0.5g
  • Calcium: 19mg


  • 1 (6-ounce) package pita rounds
  • 1/3 cup malt vinegar
  • 1 teaspoon kosher salt


  1. Preheat oven to 400°.
  2. Split each pita half horizontally and cut each into 6 wedges. Place wedges, cut sides up, on an ungreased baking sheet. Brush vinegar evenly over wedges; sprinkle with kosher salt. Bake at 400° for 11 to 12 minutes or until crisp.
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