Baked Pita Chips

Despite the fact that I appear to be an advocate of more-than-occasional indulgences, I actually do have a few tricks up my sleeves for healthy eating.  When I was in law school, I developed a very bad case of acid-reflux.  Even with the best of intentions to eat breakfast before class and squeeze in a lunch break, they didn’t always happen.  More often than not, I would realize how hungry I was at the end of the day and proceeded to gorge myself at dinner.  And it seemed like after I ate, the food would just sit there in my stomach forever.

Eventually, I realized that by eating smaller meals and healthy snacks throughout the day, I could avoid that uncomfortable feeling of being bloated and sluggish after a meal.  Instead of eating processed crackers and chips, I would make these whole wheat pita chips and snack on them all day long.

They are actually really easy to make, and you can flavor it with your favorite seasonings.  Pair it with some hummus (like this roasted garlic one), tzatziki, or baba ghanoush, and you have a delicious snack that isn’t too bad for you!







Baked Pita Chips
Recipe adapted from Eating Well
(makes about 64 chips)

4 (6-inch) plain or whole wheat pita pockets
2 tbsps extra-virgin olive oil
1 tsp herbs de provence
1/4 tsp sea salt

Preheat oven to 350°F.  Coat two large baking sheets with nonstick cooking spray.

With a knife, carefully split open and separate each pita along the edge into two slices.  Brush each pita slice (the rough side) with olive oil, and evenly sprinkle herbs and salt.  Stack up the pieces, and cut them into eighths.  Spread the triangles on a baking sheet, rough-side up, in a single layer.

Bake for 6 to 10 minutes, or until the pita chips are crisp and lightly browned.  Remove and allow them to cool before storing.

*Feel free to experiment with whatever combinations of herbs and flavorings that strike your fancy.  Perhaps cayenne and chipotle?  Or garlic herbs?  Or, as Tom would probably suggest, garam masala?   Have fun and be creative!

*Make sure the pita chips do not overlap when you bake them, or else some pieces will brown quicker than the rest.

*Making pita chips is a great way to use up pita pockets that have gone stale.


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