For a healthier chip to dunk in your dip, give these wholemeal Greek baked pita chips a go. They take moments to make, and just ten minutes to bake.
You might think this is a bit of a stretch, making pita chips GREEK, but actually the Greeks sell a lot of this sort of thing at the supermarket. So why not make them ‘a thing’ in our kitchens too?!
The very best thing about this recipe – apart from it being a pretty tasty one, if I may say so – is that it isn’t really even a recipe. In other words, it’s a lazy-person’s (just like me) idea.
And by this I mean that all you really have to do is open a packet of ready-made wholemeal pita bread (you can make your own of course, but who’s got time for that when a chips-and-dip craving strikes?), cut each pita into 8 wedges and lay them on a baking tray, paint each wedge on both sides with your yummy Greek flavours, then bake for 10 minutes. No matter how lazy you’re feeling, you can find the energy to do that!
But just in case you’re more of a visual person, let me show you exactly how it’s done (cue excuse to show off with another Youtube video):
Because you’re using wholemeal pitas, these baked pita chips will look fairly dark when they’re done. If you prefer them to be a bit lighter (and slightly less crunchy), just keep an eye on them in the oven and bake for a couple of minutes less. No biggie.
I’ve noticed that some recipes for pita chips suggest that these will keep for about five days in an airtight container. But… to be totally honest with you I found that they were past their best even the next day. You can experiment for yourself with this and make up your own mind, but to be safe I’d just make as many as you think you’ll need for that day. I’d say the recipe below makes plenty for about six to eight as an appetizer or snack.
I’ve realised lately that a lot of the ‘bready’ things that I usually just grab from the supermarket can be made so easily (and a lot more cheaply) at home. I’ve long been making my own pizza dough (LOVE my bread maker
So once you’ve got your lovely Greek baked pita chips, what are you going to dip them into? Anything you like, of course, but I’d suggest you stick with the Greek flavours. A simple homemade tzatziki would work brilliantly (recipe here along with some delicious Greek quesadillas!), or you could flip back to my last post for this gorgeous 5-minute roasted red pepper and feta dip (video how-to included in post!).
Can’t decide which to make? I say both! 😉
Greek baked pita chips
Ingredients
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 2 teaspoons lemon juice
- 8 wholemeal pitas
Instructions
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Pre-heat oven to 200C / 375F.
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Whisk together the olive oil, oregano, and lemon juice. Set aside.
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Cut each pita into 8 wedges (cut in half, then half again, then half again).
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Lay the wedges out in one layer on a baking tray lined with baking paper. Then ‘paint’ each one generously with the olive oil mixture (use a pastry brush). Flip over, and paint on the other side as well.
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Bake for 10 – 15 minutes, or until the chips are golden brown.
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Let cool for a few minutes, then serve with 5-minute roasted red pepper dip, tzatziki, or a dip of your choice!
Recipe Notes
Adapted from this recipe (Epicure).
Some say that pita chips will keep for up to 5 days in an air-tight container. I find that they are best eaten on the day they’re made, but you can do your own experiment with this if you like!
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Marlene says
08 Mar 16 at 5:27 pmHi, Helen. Wouldn’t it be easier to “paint” the whole pita before cutting into wedges? 😉
Helen says
09 Mar 16 at 6:45 amHaha. Yes, point taken! You could certainly try that, but I think it would be a lot messier, and a lot of the oregano would come off, especially when you flip the pitas over 😉
Eva says
08 Mar 16 at 8:53 pmJ’ai vu ta vidéo en facebook et je trouve que cette recette est époustouflante !
Helen says
09 Mar 16 at 6:43 amMerci, Eva! 🙂
[email protected] says
08 Mar 16 at 11:51 pmI love making my own pita chips. I think Greek pita chips are perfectly fitting and would be delicious with tzatziki.
Helen says
09 Mar 16 at 6:43 amI can’t believe I haven’t made any pita chips before. But yes, these would be perfect with tzatziki!
Kathleen | Hapa Nom Nom says
09 Mar 16 at 3:41 amI’d eat that dip with my fingers, but pita chips are probably a better idea… and definitely more tasty! Great video too! The music fits perfectly!
Helen says
09 Mar 16 at 6:42 amOh go on, Kathleen, just plop those fingers in. I don’t mind!
Thanks for the compliment on the vid. Mr. Scrummy helped me choose the music!
cheri says
09 Mar 16 at 3:48 amHi Helen, great idea to add oregano to the chips. Love all your Greek recipes!!
Helen says
09 Mar 16 at 6:40 amThank you, Cheri! I know this is an old idea, but I’ve just discovered it and am loving it!
mira says
09 Mar 16 at 5:54 amYeah, you have a recipe for the chips, too! Love it! Looks perfect and I need to make it!
Helen says
09 Mar 16 at 6:39 amThanks, Mira! But of course… 😉
[email protected] says
09 Mar 16 at 6:18 amI always have pita bread in my freezer EXACTLY for this! But I really love the way you’ve added extra flavour to yours 😂 PS Green with envy at your gorgeous elegant fingers in the vid…..
Helen says
09 Mar 16 at 6:38 amThanks, Nagi! I’ve never had anyone tell me they’re jealous of my fingers before… hahahaha! 🙂
Marissa says
10 Mar 16 at 2:28 amSuch a great idea, Helen. And love that dip too…I always feel like making this kind of thing at home is so much fresher and then you know exactly what’s in it. Loving your videos too…
Helen says
10 Mar 16 at 7:46 pmThank you for the lovely compliments Marissa! 🙂
Shashi @ RunninSrilankan says
11 Mar 16 at 12:13 amOh gosh Helen, I feel like such a nitwit – I’ve tried seasoning them and then cutting them and then wondering why the seasoning all fell off – your method makes so much sense! But – I’m not sure these would last 5 days in my house – i give them maybe a day and a half tops! 🙂
xx
Helen says
11 Mar 16 at 9:26 pmPhew, glad my slightly more laborious pita-chip-making method makes sense to you, Shashi! These certainly didn’t last 5 days in our house either (yup, they lasted a day and a half!)
Lorraine @ Not Quite Nigella says
11 Mar 16 at 3:35 amI love the sound of these! Also I have a pita recipe that I could make wholemeal because we keep accidentally buying wholemeal flour (the packaging looks the same) 😛
Helen says
11 Mar 16 at 9:23 pmOh, I do that sort of thing sometimes too! I buy almond milk with sugar in by accident, because that packaging looks the same!
Jessica @ Jessica in the Kitchen says
14 Mar 16 at 9:24 pmAfter watching your video I need to go out and buy some more pita bread! This is how I’ve made my chips in the past and I love that generous olive oil coating – it must make them taste even better. They look so divine.
Helen says
16 Mar 16 at 1:58 pmHi Jessica! I’m going to be making these all the time now. Just so quick and easy. Hope you give them a go with the Greek flavourings. 🙂
Denise @ Sweet Peas & Saffron says
15 Mar 16 at 2:50 pmWell these probably wouldn’t last more than a day around my house anyway, so that wouldn’t be a problem for me 😉 These look delicious, Helen! Craving some right now!
Helen says
16 Mar 16 at 1:56 pm🙂