Parmesan Baked Pita Chips


Hello hello! I was reading Sarah’s blog the other day and she had mentioned something about how she starts her posts. She said she usually starts with a greeting as if she’s in a conversation with her readers, instead of just listing a random fact. I realized I do the latter most of the time. I’m going to try doing what she does – greeting all of you! I do love that I’ve gotten more response on my blog this year than I ever have since starting this thing back in 2007. No lie. I am so grateful for all of you and that some of you really do like coming by and reading! I hope you all continue to do that.

OK enough mushy stuff. Onto the chips!

In the last post about the guacamole dip, I mentioned you could serve it up with baked Parmesan pita chips.

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That’s exactly what I did. Why buy them when you can make them and make them without frying? Much healthier, less greasy and ridonk easy. Yes, ridonk.

Here’s what you need!
•Whole wheat pita (I used 4 and made two batches)
•2 tablespoons olive oil
•1 1/2 teaspoons minced garlic
•Pinch of salt and pepper
•1/4 cup Parmesan cheese, grated (more if you want more, less if you want less)

Start by preheating your oven to 350°F. Next cut each pita in half and then in thirds (to get triangles). Then pull them apart so you end up with 6 pieces per half. Lay the pieces on an ungreased cookie sheet.

In a small bowl combine the oil, garlic and S&P. Brush a little on each pita triangle and sprinkle with grated Parmesan cheese.

Bake for 8-10 minutes or until golden brown and crispy. Keep your eye on them because if you’re like me, you’ll burn a batch. I’m not saying I burned a batch, but it’s possible that my second batch was more crispy than the first.

Serve it up with hummus, salsa or make that guacamole dip I was talking about! The great thing about them is that you can season them how ever you want. Other options: curry powder, cumin, garam masala or cajun seasoning (for a spicy twist!). You could even go the sweet route and do cinnamon and sugar and serve with your favorite sweet dip!

Either way, they will go fast so either make enough or eat them all before they disappear. Now, I’m not saying we ate them all in one day, but I’m also not saying that we didn’t ;) Enjoy!

Have you ever made homemade chips before?


6 thoughts on “Parmesan Baked Pita Chips

    1. Aparna B. Post author

      They are so easy to make and you can flavor them how ever you want! I don’t think I’ll ever buy store-bought unless I’m really in a hurry or something :)

  1. Diana @ VeggieNextDoor

    Great blogging tip, Aparna! It’s one I definitely want to use too!

    I haven’t made my own pita chips yet, but I’ve made my own corn chips before with corn tortillas. I love having control over how much oil goes into the chips, unlike the ones I buy at the store.

    1. Aparna B. Post author

      Aww that is a bummer about the oven. But you could totally toast up some roti on the stove top, then cut into pieces and rub some garlic on them for the same effect!


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