Baked Pitta Triangles

    12 min

    These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.

    490 people made this

    Serves: 24 

    • 12 wholemeal pittas
    • 110ml (4 fl oz) olive oil
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon garlic salt, such as Schwartz
    • 1/2 teaspoon dried basil
    • 1 teaspoon dried parsley or chervil

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Cut each pitta into 8 triangles. Place triangles on a baking tray.
    3. In a small bowl, combine the oil, pepper, garlic salt, basil and parsley. Brush each triangle with mixture.
    4. Bake in preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

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    Reviews in English (375)


    Really easy and went perfectly with my morrocan dishes. Just make sure you keep an eye on them in the oven so as not to burn them. It was a close call!  -  14 Dec 2012


    This was a great recipe. I did make some modifications. I ommited the chevril. I also used closer to a cup and a half of olive oil. I used wheat pita pockets, and they just really soaked up the olive oil. I baked for 5 minutes and they came out perfect! **Update** I made these again, and I used less olive oil because instead of cutting the pita pockets into triangles and then brushing them with the olive oil mixture, I only cut them in half, and then I brushed them. After each was covered I cut into triangles. This was SOOO much easier and less time consuming!  -  04 Sep 2007  (Review from Allrecipes US | Canada)


    The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Each came out well, but I guess it's a matter of preference. The first way, chips are thicker, the second way, they are thinner and crispier. Also, I found it easier to sprinkle the herb mixture. When I dipped the pitas in the oil, some pieces had a lot more seasoning than others. Still, they were a great hit and tasted delicious.  -  23 Mar 2004  (Review from Allrecipes US | Canada)

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