Baked Pitta Triangles

    Baked Pitta Triangles

    (502)
    212saves
    12min


    483 people made this

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

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (502)

    Reviews in English (500)

    SarahTitchener
    1

    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

    by
    794

    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)

    by
    390

    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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