a nutrient-dense, low-calorie variation of pesto pasta.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 8 dozen |
Ingredients
- ½ cup olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried chervil
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 12 pita bread pockets
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Mix oil, garlic salt, chervil, basil, and pepper together in a small bowl.
- Cut each pita bread into 8 triangles using a sharp knife or pizza cutter.
- Arrange some pita triangles in a single layer on each of the prepared baking sheets; brush with oil mixture. Not all will fit, so set remaining triangles aside.
- Bake on two racks of the preheated oven until lightly browned and crispy, about 7 minutes, switching halfway through.
- Transfer pita chips to a serving platter and repeat Steps 4 to 5 with remaining triangles and oil mixture.
Reviews
Lovely. Made in air fryer. Came out good. Made mint sauce to go with it and some chunky chips with parmesan cheese
There’s an easier way to making these and you don’t need to use a half a cup of oil. All you need to do is spray the chips with olive oil spray, then sprinkle with kinder’s seasoning “the blend” which has salt, pepper and garlic. Throw it in the oven for 6 or 7 minutes. Fabulous. PS. The oil that I use is garlic oil inside the cooking spray container.
Forgot the basil and made with garlic powder. Easy peasy recipe and much less expensive than store bought pita chips. We couldn’t find them in the store. So buying pita bread and making our own was a great alternative. Plus the garlic gave it the kick that we like.
I used whole wheat pitas instead of white
My oven is a convection oven. Temp was set to 400 degrees and I set the timer for 10 minutes. Omitted the basil & Chervil because I didn’t have any. They came out perfectly crunchy and seasoned! Bravo!
made as described, hope they last till its time to serve them!
Awesome. Had everything to make, because who doesn’t love pita! Wanted to dock up the pita for my daughter and I for a snack. Wow, what a difference from plain pita. Almost felt like we were at a cool restaurant!!! Awww, how those were they days. Prior Covid!!! Maybe one day we’ll get to go back out and have dinner in public again!!!
I used low carb ingredients instead
These were delicious. The only addition I would make is to add baking on a high shelf to the cooking directions. I had to move my rack after 10 minutes because they were not browning or crisping up like they should have
Not bad. Did not have chervil on hand but according to Google tarragon was a good substitute for chervil. Felt like they could have used a little more flavor. I am hoping they keep well in an airtight container as I made a lot trying to use up some aging pita bread. Interestingly enough, the last tray I made I spread the seasoning on the bread before cutting and it actually tasted better. I think putting seasoning on before cutting made some of the seasoning adhere better to the chips.
Delicious but i used avocado oil and ripped the pita bread in half to make it more crunchy! But delicious
These are handy guidelines. I have an oil salad sprayer I used which reduces the amount of oils used. For the topping I used a zatar spice blend and sprinkling of Tony Chachere’s Creole seasoning which added a nice bit of salt and heat.
Instead of just cutting up the pita bread; I seperated each piece so that the bread would “dry” better. Yummy!!!
I made these to serve alongside another recipe from the site for spinach artichoke dip. Lovely combo! These pita chips are very flavorful and have a great texture for dipping. Will continue to make these!
These are amazing. The pita chips at the market are hard and tasteless so my son tried these. We made them 2 days in a row because both my granddaughters loves them. My husband said he preferred them to chips. The second batch he added cumin about 1/2 tsp. We are trying the everything recipe next!!!
These pita chips were so good and so simple to make. You can really use whatever spices you like. My daughter loved them and said they were way better then the store bought pita chips. Will be making these regularly
Amazing and so easy!!!
This Rocks!!! I have put this in my bag of tricks,for last minute get together’s and if you don’t have Chervil do not sweat it use thyme and oregano instead.
These are fabulous! And so easy to make. I like that I can flavour them the way I like, and they are wonderful with home made humus! I ended up using my air fryer instead of the oven, which worked like a charm! They have stayed crispy and delicious for a couple of days now, but won’t last much longer as I can’t stop nibbling them! I will be making these regularly as a much healthier and tastier alternative to potato chips. Thanks for posting!
Excellent recipe
Brought these to a St. Patrick’s Day dinner and everybody loved them! They’re dense but not heavy tasting and the icing was very light. I cut the powdered sugar amount by half and they were plenty sweet enough!