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    Home » Recipes » Appetizers » Herbed Pita Chips

    Herbed Pita Chips

    Published: Oct 16, 2013 · Modified: Oct 15, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Herbed Pita Chips on a plate.

    Crispy herbed pita chips are amazing and so EASY to make.  You’ll want to have these on hand for any dip or salsa.  Make a double batch, they’ll go fast! 

    Herbed Pita Chips in a bowl

    For the Derby Party this year, I wanted something other than a cracker to serve with Vidalia Onion Dip, so we tried making our own pita chips. Well, that is the end of store bought crackers in our house. Everyone loved them and they were perfect for the onion dip, nice and sturdy but also great all by themselves.

    Herbed Pita Chips on parchment paper

    They are so easy to make and great with anything you would normally eat with a cracker, our favorite is to serve them with guacamole. Whole wheat day old pita works best, but any kind will do. I have tried it with fresh thyme and I think the dried is better. I found the recipe in an old DK Hors d’oeuvres cookbook and adapted from that recipe. I used sea salt and was pretty generous with it. Make a large batch as it won’t stay around very long.

    Herbed Pita chips in a bowl of guacomole
    Herbed Pita Chips in a bowl

    Herbed Pita Chips

    Author: Barbara Curry
    Crispy herbed pita chips are amazing and so EASY to make.  You’ll want to have these on hand for any dip or salsa.  Make a double batch, they’ll go fast! 
    5 from 1 vote
    Print Pin
    PREP: 11 minutes
    COOK: 10 minutes
    Servings: 1 batch

    Ingredients
     

    • 2 cloves garlic minced
    • 6 tablespoons olive oil
    • 2 teaspoons dried thyme
    • 1½ teaspoon sea salt
    • 1 teaspoon pepper
    • 4 pita bread white/whole wheat
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    Instructions
     

    • Preheat oven to 350º.
    • Cut pita into 5 strips with scissors. Snip end of each strip and separate to make 2 single layer strips. Place pita strips split side up in a single layer on baking sheets.
    • Stir garlic into oil and brush pita chips. Sprinkle with thyme, salt and pepper.
    • Bake until crisp and golden brown, 10 minutes. Cool.

    Nutrition

    Serving: 1batch | Calories: 1378kcal | Carbohydrates: 129g | Protein: 21g | Fat: 87g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 62g | Sodium: 4693mg | Potassium: 337mg | Fiber: 6g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 253mg | Iron: 6mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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