Crispy Herb and Garlic Pita Chips
Prep
12 mins
Cook
18 mins
Servings
4
Difficulty
Easy
These crispy herb and garlic pita chips are my go to snack when I need something satisfying but wholesome. What I love most is how quick they come together, ready in just half an hour from start to finish. The whole wheat pita provides excellent fiber to keep you feeling full, and the garlic brings so much flavor without any extra calories. Best of all, they cost practically nothing to make and use ingredients you probably already have in your kitchen. Whether you're hosting friends or just want a healthier alternative to store bought chips, these always disappear fast.
Ella x
Ingredients
- 4whole wheat pita breads(large)
- 60 mlolive oil
- 4garlic cloves(minced)
- 2 tspdried oregano
- 1 tspdried thyme
- 1 tspsea salt
- ½ tspblack pepper
- 1 tsppaprika
- 40 ggrated parmesan cheese
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius and line two baking sheets with parchment paper.
- 2
Cut each pita bread into 8 triangular wedges by first cutting horizontally to separate the two layers, then cutting each layer into quarters.
Tip: Separating the pita layers gives you twice as many chips from the same amount of bread.
- 3
In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, pepper, and paprika until well combined.
Tip: Let the garlic sit in the oil for a minute so the flavors infuse before brushing.
- 4
Arrange the pita wedges in a single layer on your prepared baking sheets, with the cut side facing up.
- 5
Using a pastry brush, lightly coat each pita wedge with the herb and garlic mixture, making sure to distribute it evenly.
Tip: Don't oversaturate them or they'll become soggy instead of crispy.
- 6
Sprinkle the grated Parmesan cheese over all the wedges while the oil is still wet.
- 7
Bake for 15 to 18 minutes, stirring the chips halfway through, until they're golden brown and crispy throughout.
Tip: Watch them carefully near the end as oven temperatures vary and they can brown quickly.
- 8
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a serving bowl or airtight container.
Tip: They'll continue to crisp up as they cool, so resist eating them immediately.
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