Pita Chips

Originally published on October 28, 2009

I made these for Maddie’s 2nd birthday party. Everyone loved them so much, I was afraid that I was going to run out – and I used almost 2 full packages of pitas! They are simply delish! You need to make sure though that when you’re cooking them, you don’t overcook them! I hate it when people say that because it’s such an obvious thing but with these chips, you do have to check them all the time. Just a minute too long in the oven and the entire batch will be ruined! (That’s why I used almost 2 packages of pitas and not 2 whole packages.) I used white pitas but I’m sure whole wheat pitas would be perfect too, and healthier! Use them to serve with hummus, salsa, or your favourite dip!


2 pita bread, pocket style 
1 egg white  
1 tablespoon olive oil 
1 tablespoon Emeril’s Essence


1.) Preheat oven to 350 degrees Fahrenheit.

2.) With kitchen shears, cut pitas around the outside so that you are left with 2 rounds for each pita.

3.) Whisk together the egg white and olive oil and brush onto the insides of each round.

4.) Sprinkle Emeril’s Essence onto the egg white and olive oil mixture of each pita round.

5.) Stack the rounds on top of each other and cut vertically. Now you’ll be left with half-moons of pita rounds. With them still stacked, cut the half moons in half. Then cut these each in half so you are left with 8 small triangles for each pita round.

6.) Spread in a single layer on a baking sheet, seasoned side up, and bake for about 15 minutes until they are no longer soft and just beginning to brown.

7.) Serve and enjoy!