Crispy Oven Baked Rosemary Pita Chips


Happy hump day my friends! The weekend is within reach – yeah!

Making your own pita chips may be easier than you think! A drizzle of olive oil, a light sprinkle of seasoning, and a quick trip to a warm oven! These are a healthier alternative to the store bought versions because you can control the type and amount of oil used. Nothing hydrogenated here!

I used olive oil, but melted coconut oil would also be a great & flavorful alternative. I’m a big rosemary fan, so I sprinkled some dried rosemary on top and accompanied that with a little sea salt & pepper.

In my opinion, these perfectly seasoned crispy little pita chips would be great with this smoked paprika hummus, chunky guacamole, or arugula walnut basil pesto!


Rosemary Pita Chips
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 10
  • 1 package whole wheat pitas
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried rosemary
  • 2 tsp salt
  • 1 tsp pepper
  1. Preheat oven to 350*
  2. Cut each pita into 8 wedges
  3. Brush the tops with olive oil (or melted coconut oil)
  4. Coat evenly with salt, pepper, and dried rosemary
  5. Place in one layer on a large sheet tray (use a second sheet tray if needed)
  6. Bake for 20 - 25 minutes until golden brown in color and crispy
I checked the label of the pita bread I purchased to make sure it contained natural ingredients and no vegetable oils.





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  1. says

    Pita chips are a family favorite. We love them with dip, love them in soup, I guess you could say we just love them.
    And I really like making homemade, I can control what is in them for my family.
    I look forward to trying your oven baked rosemary chips, and I have the rosemary plant just waiting for a haircut.
    Thanks so much.

    • says

      Thank you so much for visiting my site! I LOVE pita chips too – or anything salty for that matter! You’ll have to stop by after you try them and let me know what you think! :) – Laurenda


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