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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 116g Recipe makes 8 dozen) |
||
| Calories 367 | ||
| Calories from Fat 131 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 9.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 482mg | 20% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 50.2g | 16% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.2g | ||
| Protein 8.2g | 16% | |
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Pita Chips
By: Marie
Jan 13, 2003
Yummy! Use with your favorite dip or eat as is, either way, they are great!
8 dozen
Ingredients
- 12 pita pocket bread
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
Directions
1
Preheat oven to 400 degrees.2
Cut each Pita bread into 8 triangles and place on lined baking sheet.3
In a small bowl, combine rest of ingredients.4
Brush each triangle with oil mixture.5
Bake for about 7 minutes or until light brown and crispy.6
Watch carefully, they burn easily.
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- Course > Appetizers
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: JFitz
On Oct 19, 2009
These came out great. I did season them with a little more garlic and sea salt after I brushed the oil on. Thanks for a great recipe.
From: Trinkets
On Sep 12, 2009
Fantastic! Just like some others, I brushed on the olive oil and sprinkled o some spices before cutting the pitas into wedges. Mine took 8 minutes and were nice and crispy and golden brown. I used Kosher salt, greshly ground black pepper, and granulated garlic. These are great for my pesto-cream cheese dip. Thanks for sharing this super easy recipe, Marie!
From: Fanged Menace
On Jan 16, 2005
To make things easier and to make the spices stick, brush the pitas with oil before cutting them up, then sprinkle with spices. I found that when I mixed the spices in the oil, they stayed on the bottom of the bowl, and if I managed to get any on my brush, they all fell off on the first pita chip I brushed.
From: newspapergal
On Aug 6, 2005
Easy & yummy. I used whole-wheat pitas, pared the recipe down for 6 pitas, and used my olive-oil mister to spray the cut-up pitas, then sprinkle with spices (I just used garlic & black pepper). Served with an artichoke dip while they were still warm - so much better for you than store-bought chips 
I baked mine for 9 min, and they were crisp & perfect
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