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Easy Pita Chips

Pita chips
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Serves 6| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Split the pitas horizontally to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.
  2. Sprinkle with the Parmesan, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Bake until golden brown and crisp, 10 to 12 minutes. The chips can be stored at room temperature in an airtight container for up to 1 week.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 231
  • Fat 12g
  • Sat Fat 3g
  • Cholesterol 7mg
  • Sodium 541mg
  • Protein 8g
  • Carbohydrate 23g
  • Sugar 1g
  • Fiber 1g
  • Iron 1mg
  • Calcium 173mg
What does this mean? See Nutrition 101 .

Quick Tip

Pita scoops with chili
Want to give these chips a healthier spin? Use whole-wheat pitas instead of plain.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.