How to Make Pita Bread Chips in Just 10 Minutes

Pita Bread Chips

Like many of us, I’ve been caught out more times than I’d like to admit with a bare pantry and hungry mouths to feed. These Pita Bread Chips have been a lifesaver on more than one occasion as they honestly take no time at all to put together.

The beauty of these is that they are great served on their own or area also perfect served with a yummy tomato salsa or your favourite dip.  You can also easily adjust the quantities to cater for however many people you are serving. As a rough guide, 1 Pita Bread will serve two adults as a snack.

You can also have some fun and experiment with different variations of this recipe, why not rub a clove of garlic over the top of the chips prior to baking or sprinkle them with some grated cheese before they go in the oven.

To make these easy Pita Bread Chips, you will need:

2 x Pita Bread

1/4 cup of your favourite oil – olive, canola, macadamia etc

Sea salt flakes to sprinkle

Let’s put it together:

Preheat your oven to 190 degrees and line two baking trays with baking paper.  Set aside until needed.

Put the oil into a small container and place a pastry brush next it along with the sea salt flakes.

Cut the pita bread in half and then again into 8 even pieces.  Repeat until all of your pita bread has been cut.

Arrange the pita bread pieces on your baking trays, ensuring they are not on top of each other to allow for even cooking.

Use your pastry brush to lightly coat the pita bread pieces with oil, before sprinkling them with the sea salt flakes.

Place the trays in your preheated oven and cook for 5 minutes or until the pita bread begins to brown.

Remove the trays from the oven and allow the pita bread chips to cool for 5 minutes before transferring to a wire rack to cool completely.

Place the pita bread chips in a bowl and serve.

What are your favourite quick and easy snack recipes?

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  • I make pita chips like this frequently but I pop mine on a baking stone in the oven. Your way is much neater. 🙂

  • Thanks Maureen, they sure can be a little messy to make – and eat!