Pita Chips with Peperonata

Recently I made Peperonata.  As I wrote in that post it’s super versatile. So I made some more and also made some fresh pita chips. Sure you can buy a bag but these are so much better!!

Pita Chips


  • 3 pita
  • 3 tbsp olive oil for drizzling
  • 1 tbsp dried oregano 
  • 1 tbsp dried basil


  1. Preheat oven to 400.  Lay each pita flat and, using a knife that isn’t too sharp (a regular dinner knife works well), cut into the edge all around splitting the top from the bottom. I find it helpful to hold my palm on the top of the pita and rotate that way.  Then slide your hand in between the top and bottom carefully to separate.  Cut each half into 8 wedges. Repeat with all pitas.
  2. Lay all wedges flat on a large cookie sheet, drizzle evenly with the olive oil and herbs.
  3. Bake for 7 minutes, remove from the oven, turn the wedges over, and return it to the oven for another 5-7 minutes until golden brown.

Serve warm or room temperature. These can be stored in an airtight container. Serve with anything from the Peperonata above to hummus-they’re great with anything.


1 Comment (+add yours?)

  1. Trackback: Shrimp Salad Lettuce Wraps « Sparks from the kitchen

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