Tangy Pita Chips

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.