Nothing beats a crunchy snack that doesn’t wreck your daily calorie count. I’ve been craving something savory and satisfying lately, but I wanted to avoid the heavy feeling of deep-fried chips. That’s where this recipe for Baked Pita Chips with Yogurt Dressing comes in to save the day. It’s light, packed with zesty Mediterranean flavors like garlic and lemon, and incredibly easy to whip up. Whether you are hosting friends or just need a quick bite while working, this combination is an absolute winner.
Yields: 2 Servings | Prep Time: 10 mins | Cook Time: 10 mins
Ingredients
- 2 whole Pita pockets
- 1 tbsp (15 ml) Extra virgin olive oil (approximate amount for brushing)
- 0.5 cup (120g) Plain yogurt
- 0.125 tsp (0.7g) Garlic salt (or to taste)
- 1 tsp (5 ml) Fresh lemon juice
- 1 tbsp (10g) Red onion, finely chopped
- 2 sprigs (approx. 1 tbsp / 3g) Fresh parsley, finely chopped
- 0.1 tsp (0.5g) Salt (plus more to taste)
- 0.1 tsp (0.5g) Black pepper, freshly ground
Instructions
- Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper for easy cleanup.
- Cut each of the 2 pita pockets in half to create two semi-circles, then cut each half into 3 equal-sized wedges, resulting in 12 wedges total.
- Brush both sides of each pita wedge lightly with the 1 tbsp (15 ml) of olive oil using a pastry brush to ensure even browning.
- Arrange the pita wedges in a single layer on the prepared baking sheet and bake for 8–10 minutes, flipping them over once at the 4-minute mark, until they are golden brown and crispy.
- Combine the 0.5 cup (120g) plain yogurt, 0.125 tsp (0.7g) garlic salt, 1 tsp (5 ml) lemon juice, 1 tbsp (10g) chopped red onion, and 1 tbsp (3g) chopped parsley in a small mixing bowl.
- Season the yogurt mixture with salt and pepper to taste, stirring well to incorporate all the flavors.
- Remove the chips from the oven and let them cool slightly for 2 minutes to crisp up further.
- Spoon a heaping tablespoon (approx. 15g) of the yogurt mixture onto each warm pita chip, or transfer the dip to a small bowl and serve it alongside the chips.
Nutritional Information
Estimates per serving (1 pita / 6 wedges with dressing)
- Calories: 245 kcal
- Carbohydrates: 38g
- Protein: 9g
- Fat: 7g
- Fiber: 3g
- Sugar: 5g
- Sodium: 520mg
Pro Tips for the Best Results
- Don’t Overcrowd the Pan: For the ultimate crispy pita wedges, ensure the chips are in a single layer with space between them. If they overlap, they will steam instead of bake, resulting in a chewy texture rather than a crunch.
- Use Stale Pita: As a chef, I love using day-old pita bread for this recipe. It has less moisture content than fresh bread, which means it crisps up faster and stays crunchy longer.
- Season While Hot: If you decide to add extra spices like sumac or za’atar to the chips themselves, sprinkle them immediately after taking the tray out of the oven. The residual heat helps the spices adhere to the oil.
- Greek vs. Regular Yogurt: For a thicker, more dip-like consistency, opt for Greek yogurt. If you prefer a lighter, drizzle-able consistency (as written in the recipe), standard plain yogurt works perfectly.
Frequently Asked Questions (FAQ)
Can I make these pita chips in an air fryer? Yes! To make air fryer pita chips, cook the oiled wedges at 350ºF (175ºC) for 4–6 minutes, shaking the basket halfway through. They often crisp up faster than in the oven, so keep a close eye on them.
How do I store leftover baked pita chips? Store the baked chips in an airtight container at room temperature for up to 3 days. However, the yogurt and herb dip must be stored separately in the refrigerator and consumed within 2 days.
Is this recipe gluten-free? The yogurt dressing is naturally gluten-free, but standard pita bread is not. To make this a gluten-free snack, simply swap the wheat pita for your favorite gluten-free pita brand or corn tortillas.
Can I use other herbs for the dip? Absolutely. While parsley offers a classic fresh taste, you can easily substitute it with fresh dill, mint, or cilantro to change the flavor profile of this garlic yogurt dip recipe.
Conclusion
I really hope you give this Baked Pita Chips with Yogurt Dressing a try the next time you need a healthy vegetarian snack. It honestly hits that perfect spot between savory and refreshing, and it’s a total lifesaver when you need a low calorie appetizer that feels indulgent. Whether you are looking for Mediterranean party food to impress guests or just a budget friendly healthy snack for yourself, this recipe delivers on all fronts. Since these are baked not fried snacks, you can enjoy them guilt-free. Don’t forget to tag me if you make this easy pita bread recipe—I’d love to see your spin on the yogurt and herb dip!
