How do you store pita chips?

Once the chips are completely cooled, place in an airtight container and store at room temperature on the counter for up to 3 days.

What are the best pitas to use for chips?

Choose your favorite. I tend to like using whole grain pitas, but any pita will do. Do note that pitas come in different shapes and sizes. Some pitas might be thicker so they may need more time in the oven to crisp up, while others may need less time if thinner. Always monitor the chips as they bake. I like to check every 4 minutes to see how golden they are.

What can I replace the za’atar with?

You can flavor your chips however you like! Here are some flavor combos you can try: garlic and Italian seasoning; smoked paprika and garlic; cinnamon and sugar; curry powder; garlic, onion powder and dill.

Crispy Baked Pita Chips - Plant Based RD

Description

These Crispy Baked Pita Chips bake in less than 10 minutes and only require 5 ingredients! An easy to make snack you can customize to your taste.

Ingredients

Scale

2 whole wheat or regular pita pockets
1 1/2 tbsp avocado oil
1 tsp za’atar
1 clove of garlic, grated
Salt

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Instructions

Preheat your oven to 425F. In a small bowl, add the oil, za’atar, grated garlic and a pinch of salt and whisk together to combine then set aside.
Use a sharp knife to cut your pita in half lengthwise to open the pita up into two equal pita rounds (skip this step if you are using thin pita bread).
Brush the top of the pita with the oil mixture to evenly coat. Then, cut each round into equal sized triangles or squares (I did 2 inch squares).
Spread the slices out into a single layer on a large baking sheet. Place the pan in the oven for 4 minutes then give the chips a toss and roast on the other side for an additional 3-4 minutes or until the chips are golden and crispy around the edges.

Notes

If using a pita pocket, cut the pita into single layer rounds. This will help the chips bake more evenly and crisp up better in the oven. This step is not necessary if using a thin pita.

Bake directly on the pan. I tested with and without parchment paper. The chips cooked more evenly when they were touching the pan directly.

Spread the pita evenly on the baking tray. Make sure the pita has enough space on the pan to roast. The pita should be arranged in a single layer on the pan and not laying on top of each other.

Check on the chips as they roast. Once you flip and place back in the oven, make sure to pay attention to your chips so they don’t burn. I like to check at the 2 minute mark to see if any smaller pieces have gained too much color or have become too toasty.

Allow the chips to completely cool before enjoying. The chips get crispier as they cool, so don’t skip this step!

Use whole wheat pita for a boost of nutrition. Using whole grains helps you get in more fiber, which is really important for supporting a healthy gut and reducing chronic disease risks like heart disease and colon cancer.