Recipe: Pita Chips

The perfectly crisp chip for any dip

Pita chips are the perfect dip vessel: Crunchy and buttery, they have enough structure to stand up to even a super-cheesy spinach-artichoke dip without breaking. Plus, they're done in less than 30 minutes. So there's no reason you can't make a batch for your next party.

We like smoked paprika as a garnish (because it goes so well with hummus), but feel free to sprinkle on any desired spice, from za'atar to herbes de Provence, before baking.

Recipe from the Tasting Table Test Kitchen

Pita Chips
5 from 31 ratings
Next time you make your dips for a party, you might as well make the pita chips, too.
Prep Time
Cook Time
pita chips
Total time: 25 minutes
  • 5 (14 ounces) pitas, each cut into 6 wedges
  • ¼ cup olive oil
  • ½ teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat the oven to 375°. In a large bowl, toss together the pita wedges, olive oil and smoked paprika to coat. Season with salt and pepper, then spread the wedges out in single layers on 2 baking sheets.
  2. Bake until golden and crisp, 20 to 25 minutes. Let cool completely before serving.
Calories per Serving 192
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 36.5 g
Dietary Fiber 5.0 g
Total Sugars 0.5 g
Sodium 293.8 mg
Protein 6.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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