RecipeTangy Pita Chips

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 3.5g
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 16g
  • Dietary Fiber: 3g
  • Sodium: 290mg
Good For
Take Note

Contains Wheat/Gluten


If you’re looking for crunch, my tangy pita chips will hit the spot. In fact, if you’re anything like me, make sure you ONLY prepare one portion at a time — it’s easy to gobble down several servings. Enjoy with your favorite prepared or jarred salsa.

  • Prep time
  • Total Time
This recipe makes 1 Serving
  • 1 small pita, 100% whole-wheat pocket
  • 1 clove garlic cut in half lengthwise
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cumin, ground
  • 1/8 teaspoon paprika
  • 1/8 teaspoon Kosher salt fine
  • 1 pinch pepper, cayenne
  • 1 pinch pepper, black ground
  • oil spray

Preheat the oven or toaster oven to 350ºF. Split the pita pocket, and rub the top of each half with the cut side of the garlic clove.

In a small bowl, combine the onion powder, cumin, paprika, sea salt, cayenne, and black pepper. Sprinkle the spice mixture over the 2 pita halves. Coat the pita with oil spray.

Toast directly on a wire rack for 8 to 9 minutes, until the spices give off fragrance and the pita is crispy. Eat whole, or cut into wedges.