Crispy, flavorful homebaked pita crisps – so yummy. Perfect for tzatziki, hummus, guacamole or any of your other favorite dips and spreads. My kids came home from school and devoured these pita crisps. Good thing I tucked some away for later this week. That’s right, you can make these crispy morsels a couple of days in advance, just store in a well sealed container after they’ve cooled thoroughly.
We love the flavor of these pita crisps, thanks to infusing the oil with garlic and sprinkling with Italian Seasoning. Since my recipe for Italian Seasoning doesn’t include any salt, I do add a touch of salt – but read the ingredients of your seasoning carefully, if it includes salt, there’s no need to add extra.
You could make these using whole wheat tortilla shells. No need to split the pita shells. However, we like the added texture from the inside of the pita bread. And, because the pita bread is more airy, there’s less calories, sodium, etc. in the pita once halved. Splitting the pita shells is not that hard.
We love garlic infused oil, but here’s an important food safety tip – garlic in oil is a perfect breeding ground for the bacteria that leads to botulism. The USDA recommends garlic infused oil be stored in the fridge for no more than 3 days. Despite what you might read about storing garlic in oil, this is not a safe preserving technique. Not sure if you noticed, but the internet is not always right! Just make a small batch as you need it and all is good.
Homemade Pita Crisps
- 3 Tbsp canola oil
- 2 cloves garlic minced
- 4 large 8" whole wheat pita breads
- 1/2 Tbsp Italian Seasoning
- 1/2 tsp salt leave out if your seasoning has salt in it
- Preheat oven to 375°F.
- Pour canola oil in small custard cup.
- Add minced garlic and allow to infuse while continuing with recipe.
- Separate pita bread by slicing along seam so you have two round pieces.
- Dab a pastry brush into the oil and brush on both sides of pita rounds.
- In another small bowl, mix Italian seasoning and salt.
- Sprinkle seasoning onto chips. A light sprinkling will do.
- Cut pita bread into chip sized pieces.
- Lay pieces on a baking sheet in a single layer for even browning and crisping. You`ll need to do 2-3 batches.
- Place baking sheet in center rack of oven for 5 to 8 minutes until light golden brown. Watch carefully as they turn dark very quickly in the last few moments. No need to flip over crisps.
- Once cooled completely, store in airtight container or bag for no more than two days.
They’re delish, but just a word of caution, you really have to keep an eye on them in the last couple of minutes because they can turn from this…
to this, very quickly!
Lesson learned, maybe I can’t multi-task as much as I think I can!
If you make these crisps, let me know how they worked out and which flavor combo you tried. Drop me a line or post a photo on Instagram. Add #getgettys so I can drool over your version.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.