I saw something similar to what I made and the first line was, “Warning! These Homemade Pita Chips Are Addictive”, My only thought was, “how hard could it be?” You buy these chips in the store and there are so few in the bag it should be a law against such madness. So to go with my avocado yogurt dip I decided to make chips using whole wheat pita bread.
Although I am using whole wheat pocket-less pita, you can use any type or flavor of pita bread. If you are looking for thin chips either slice the pita into halves or using the pocketed, pull each one apart. Once you have decided on which bread to use, cut it into wedges depending on the size of chips you want. I cut my rounds into eight pieces.
• 3-6 pita bread rounds
• ¼ cup olive oil
• 1 teaspoon garlic pepper
• ½ teaspoon garlic powder
• ½teaspoon MSS
• ½teaspoon Himalayan salt
Preheat your oven to 400 F. Line a baking sheet with parchment paper. Watch your oven, these chips may burn easily due to the thickness or thinness of the chips.
Cut each of the pita bread rounds into 8 wedges using a large knife. An easy method for cutting the rounds is to cut in half, then cut each half into half until there are 8 slices, similar to a pizza or cake. Arrange wedges on prepared baking sheet.
Brush pita wedges with olive oil (EVOO is my preference). In a small bowl, mix together your dry ingredients and sprinkle the mixture lightly over the wedges. If you do not have a kitchen brush, drizzle or spray the chips. I have one of those new pump gadgets used for olive oil rather than using the canned stuff that adds extra ingredients to the oil giving it an awful taste and smell.
Bake for 5-minutes, or until light golden and crisp. Allow chips to cool before serving.
You may never buy pita chips again. This is such an easy recipe and you know what’s in your chips. Also, change your ingredients to cinnamon, sugar and butter and this just went from savory to dessert.