Traditional recipes

Garlic Pita Chips

Garlic Pita Chips

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 large garlic clove, minced
  • 1/2 teaspoon (generous) fine sea salt

Recipe Preparation

  • Melt butter with garlic and sea salt in small saucepan over medium heat.

  • Using small sharp serrated knife, cut each pita bread horizontally along outside edges, gently separating each pita bread with hands into 2 flat disks.

  • Preheat broiler. Place 4 pita halves, insides up, in single layer on rimmed baking sheet. Brush pita halves with melted butter mixture. Broil just until pita halves are toasted and golden brown, watching closely to avoid burning, about 2 minutes. Repeat with remaining pita halves and butter mixture. Cool completely. Break pita halves into 2- to 3-inch pieces. Place pita chips in serving bowl. DO AHEAD Pita chips can be made 8 hours ahead. Cover and let stand at room temperature.

Nutritional Content

One serving contains the following: Calories (kcal) 92.8 %Calories from Fat 57.4 Fat (g) 5.9 Saturated Fat (g) 3.6 Cholesterol (mg) 15.0 Carbohydrates (g) 8.9 Dietary Fiber (g) 1.2 Total Sugars (g) 0.1 Net Carbs (g) 7.7 Protein (g) 1.6Reviews Section

In Good Flavor

Anchovy! I love it. I use it in stews and sauces all the time, but I hadn't thought about adding it to pita chips.

I like adding anchovies to my sauce and soup bases too! They all start with olive oil, garlic, and red pepper flakes. I first made the pita chips without anchovies, and although it was good, it could benefit from a little zip. Naturally, anchovy came to mind, and it did the job!

Great idea to make your own. You could even use whole wheat pitas then!

Yes, you can. It would be fun to experiment with different kinds of pitas!

Oh my gawsh, we must be cut from the same cloth, Thao, because when I get sick, I get SICK.. and it lasts for weeks. So I feel your pain. Hopefully you are feeling better now! (fingers crossed) I had no idea garlic had immune boosting properties! Thanks for that fun fact! Now I'm going to be adding garlic to all the things.. i'm sure my breathe will be kickin'! lol. LOVE these pita chips! Your secret weapon is awesome! I LOVE anchovies, but would have never thought to add them here! GENIUS! I totally need a bowl full of these. STAT! Cheers, my dear! xo

OMG. I think we are cut from the same cloth! I'm so sorry you have the same misfortune as I do when it comes to catching colds. The next time you are sick of being sick, I'm here to commiserate with you!! I'm well and plan to stay that way with a little help from my supply of hand sanitizer, Airborne, garlic supplement, and fresh garlic. Don’t worry about the breath thing. Like Rachael Ray says, “two garlic breaths cancel each other out”. She says she eats so much of it, she smells like a salami. There’s worse things to smell like right? ) I think anchovies make these pita chips rock. In fact, ones without anchovies now taste rather flat. Thank you for your kind words! Stay healthy my friend! xoxo


Recipe: Home-Baked Garlic Pita Chips

Make your own pita chips! They’re crunchy and delicious — and making them yourself is a great way to cut down on added ingredients from processing.

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You can flavor them with your favorite spices. Try dried rosemary, garlic powder and thyme a mix of Parmesan cheese, cayenne pepper and garlic powder or some new combination. You can lower sodium by using a low-sodium version of tortillas.

Ingredients

  • 1 sprouted grain wrap or whole wheat tortilla cut into 8 triangles
  • Olive oil (to brush on)
  • Spices as desired

Preparation

  1. Brush wrap or tortilla with olive oil.
  2. Sprinkle spices, flavorings (and salt if desired). Ideas include: Parmesan cheese, cayenne pepper and garlic powder. You can sprinkle with any type of seasoning.
  3. Place on cookie sheet and bake at 400 degrees until golden brown.

They toast up quickly so be careful to watch carefully to make sure they don’t burn.

Nutritional information

Calories: 170
Total Fat: 7 g
Saturated Fat: 2.5 g
Cholesterol: 5 mg
Sodium: 410 mg
Carbohydrate: 22 g
Fiber: 3 g
Protein: 6 g

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Garlic parmesan pita chips

By Dan Clapson

If you ask me, pitas don't always get the appreciation that they deserve.

When freshly baked, they offer a deliciously chewy texture and are enjoyed simply as-is or torn and dunked in hummus, babaganoush, spinach dip. the list goes on. A few days old and they still happily hold their form when you're making a quick wrap for lunch or dinner–and yes, they also work well with the TikTok wrap technique.

Once you approach a week old, you end up with pitas that are still very much edible, but not as flexible as they once were. It's in this situation that I love turning pitas into pita chips.

Adding garlic and parmesan into the process makes the pita chips extra tasty (obviously), but also makes them ready and willing to be paired up with a bowl of soup or crushed on top of a salad in lieu of croutons. Of course, you can add a pile of pita chips to charcuterie boards too. They are the perfect stand-in for your everyday crackers.

Make a batch of these garlic parmesan pita chips once and I guarantee it will become a regular occurence in your kitchen.


Garlic Pita Chips

Tasty and baked, these chips are ideal as an anytime snack or can also be used as an appetizer with a dip of choice.

Ingredients:
Whole Wheat Pita Breads – 2
Parmesan Cheese – 1 tblsp, grated
Olive Oil – 2 tblsp
Garlic – 1 clove, minced
Mixed Herbs – 1 tsp
Salt as per taste
Black Pepper Powder as per taste

Method:
1. Combine the cheese, olive oil, garlic, mixed herbs, salt and pepper powder in a bowl.
2. Mix well.
3. Brush the pita breads with this mixture and place it on a baking tray.
4. Bake for 5 to 6 minutes at 175C/350F.
5. Remove, brush again on both sides and turn over.
6. Bake for another 5 minutes or until crisp.
7. Remove, cool and cut into bite-sized pieces.
8. Serve.


Chickpea Tabbouleh

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Holiday Veggie Platter with Hummus – Quick Recipe


Garlic & Herb Pita Chips

Position oven racks in middle and lower third of oven preheat to 350 degrees F. Coat 2 large baking sheets with nonstick cooking spray.

Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder and salt.

Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness).

Make Ahead Tip: Store in an airtight container for up to 4 days.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


A home-baked batch of pita chips is so much more satisfying and memorable than eating greasy chips out of the bag. And turning regular pita bread into flavorful crunchy chips is simple: Brush with olive oil, rub in fresh garlic, grab a Hidden Valley Ranch Seasoning Shaker, and shake on some ranch seasoning. Since it’s loaded with herbs and spices, your pita chips will bake up so tasty that you might not even need dip to go with them.

Of course, these chips aren’t just for movie night. Bake some up for your next picnic or if you need something fast but easy for an appetizer tray. They would also be fabulous crumbled onto some tomato soup or subbed for croutons in a salad.


  • 4 6-inch whole-wheat pitas
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  1. Position oven racks in middle and lower third of oven preheat to 350°F. Coat 2 large baking sheets with nonstick cooking spray.
  2. Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder and salt.
  3. Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness).

Make Ahead Tips:


Homemade Pita Chips

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Homemade Pita Chips are the perfect accompaniment to hummus or any other yummy creamy dip.

Having the right chip for your dip is important. You need to make sure your chip is sturdy enough to hold and support your dip without breaking into pieces when you dip in! There is nothing worse than leaving half your chip behind in the dip!

Homemade Pita Chips are a nice sturdy, hold anything, kind of a chip. They are the perfect thing to use for hummus but work well for whatever your favorite dip is. They are not going to break off in the dip bowl. A friend shared this recipe for pita chips with me quite a few years ago and in fact this recipe first appeared on the blog back in 2008. You can see the original post here. That was back in the day when I hosted scrapbooking retreats at the beach and my scrapbookers loved it when I served these chips with hummus.

One of the great things about these chips is that they are so yummy you don’t even need any dip. You can eat them all by themselves and believe me I do! I used store bought pita bread to make the chips along with a mixture of butter, parsley, garlic, chives or green onions and a little lemon juice.

Just cut open your pita bread so it is in two pieces and spread the inside of each side with the butter mixture.

With a pair of scissors cut each circle in half and then each half into three equal pie shaped pieces.

Place on a cookie sheet and bake at 450 degrees F for about 5-10 minutes or until the edges are golden brown.

Now you are ready to start dipping.

For a couple of my favorite hummus recipes check out these: Hummus and Roasted Red Pepper Hummus. If you prefer to buy your hummus this is one of my favorite brands of hummus.