Pita Chips

By Trish Hall

Published December 22, 1992

Total Time
30 minutes
Rating
4(35)
Comments
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Ingredients

Yield:192 chips

  • 24 pita breads, regular size

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 15 calories; 24 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    Slice each pita in half to divide it into two flat disks. If that is too tedious, stack six of rounds, and simply cut off the edges; then repeat three times. Next, cut each disk into quarters, yielding 8 sections from each pita.

  3. Step 3

    Put the sections onto baking sheets, and bake them for 7 or 8 minutes, until toasted. Cool, then store in a tightly tied plastic bag until you are ready to use them.

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Ratings

4 out of 5
35 user ratings
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