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

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.

Ginny Sue December 29, 2008

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

gruntlady September 21, 2006