Crunchy Pita Chips

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This lowfat chip, perfect with dips, can replace potato, corn, or any other fried chips. Store dry pita in the freezer until you’re ready to make the chips.


  • 2 pita breads, whole wheat or white
  • 2 teaspoons olive oil
  • ½ garlic clove, crushed


    1. Heat the oven to 350°F.
    2. Using a small knife or kitchen scissors, cut along the circumference of each pita bread, cutting it into 2 circles. Combine the olive oil and garlic in a small bowl. Lightly brush on the surface of the bread. Stack the circles and cut into 8 wedges. Arrange in a single layer on a baking sheet. Bake until golden, 8 to 10 minutes.