Greek baked pita chips
Just made a dip? You're only 15 minutes away from having these easy Greek pita chips to go with it!
Servings 6 to 8 as an appetizer
Calories 287kcal
Ingredients
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 2 teaspoons lemon juice
- 8 wholemeal pitas
Instructions
- Pre-heat oven to 200C / 375F.
- Whisk together the olive oil, oregano, and lemon juice. Set aside.
- Cut each pita into 8 wedges (cut in half, then half again, then half again).
- 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.
- Bake for 10 – 15 minutes, or until the chips are golden brown.
- Let cool for a few minutes, then serve with 5-minute roasted red pepper dip, tzatziki, or a dip of your choice!
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!
Nutrition
Calories: 287kcal | Carbohydrates: 42g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 100mg | Fiber: 1g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 78mg | Iron: 1.4mg