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Total Time
30mins
Prep 20 mins
Cook 10 mins

I love making these! They are a great treat! I have made these for parties, for get-to-gethers and just plain lunch for myself. The low-calorie version is to spray the pita with Non-stick spray and season with Mrs Dash and then toast. These are party fare! Why not serve a basketful of each flavor of these seasoned chips at the coming hoildays? ;) Originally found on Land O' Lakes web site but as usual, have tweaked it a bit. Updated on 09/21/06 forgot to mention to melt the butter, thank you gruntlady.

Ingredients Nutrition

  • Pitas

  • 4 (6 inch) white pita breads or 4 (6 inch) whole wheat pita bread
  • 1 cup butter, melted
  • Ranch Variation

  • 1 (10 ounce) package dry ranch dressing mix
  • Italian Variation

  • 14 cup grated parmesan cheese
  • 2 teaspoons italian seasoning
  • Southwest Variation

  • 4 teaspoons chili powder
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon garlic powder
  • Sweet Variation

  • 2 teaspoons brown sugar or 2 teaspoons Splenda brown sugar blend
  • 12 teaspoon cinnamon
  • 1 teaspoon finely chopped nuts, preferably pecans

Directions

  1. Heat oven to 375°F.
  2. Cut pita into 6 wedges, separate each wedge in half. (48 wedges total).
  3. Stir together butter and seasoning for desired variation, in a large bowl.
  4. Add pita wedges; toss with seasoned butter until well coated.
  5. Place wedges, not overlapping on 15x10x1" jelly-roll pan.
  6. Bake for 6 minutes.
  7. Turn each wedge over, continue baking for 2 to 4 minutes longer or until golden brown & crispy.
  8. For Italian Variation; substitute 1/2 teaspoon each dried marjoram leaves, dried basil or oregano leaves & 1/4 teaspoon sage leaves.
  9. I don't know for how long these can be stored - they have never lasted long enough!
  10. I hope you use these with your favorite appetizer and enjoy them.
Most Helpful

5 5

So far I have tried the "Italian Variation" but will try the others in the future. Each pita wedge naturally split into a thick piece and a thin piece. I baked the thin pieces for 6 minutes on each side, and the thick pieces I had to turn over again and bake for another 6 minutes (total 18 minutes) to get them brown and crispy. I've bought commercial pita chips in the past and was extremely disappointed. These are so much better.

5 5

made these for a snack last week & forgot to review..(sorry it took so long) these are really easy and they are really good I did 1/2 the chips italian and 1/2 southwest recipe didn't say to but I melted butter 1st before adding seasonings will make these many many times I am sure can't wait to try the other variations they are way way better than the boxed pita chips that I have tried and a whole lot cheaper..a nice fast snack thank you DiScharf for sharing