Say goodbye to greasy, store-bought chips! When that craving for a savory, crunchy snack hits, this recipe for Crispy Baked Pita Chips with a Zesty Yogurt Dip is your new best friend. They’re incredibly easy, packed with bright Mediterranean flavors, and ready in just 20 minutes. Perfect for a healthy afternoon bite or an effortless appetizer for guests, this is guilt-free snacking at its absolute best!
Ingredients
• 2 whole Pita pockets
• 1 tbsp / 15 ml Extra virgin olive oil
• 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
• 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
1. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
2. Cut each pita pocket in half, then cut each half into 3 wedges for a total of 12 wedges.
3. Brush both sides of each pita wedge lightly with olive oil.
4. Arrange the wedges in a single layer on the baking sheet. Bake for 8–10 minutes, flipping once halfway through, until golden brown and crispy.
5. While the chips bake, combine the plain yogurt, garlic salt, lemon juice, chopped red onion, and chopped parsley in a small bowl.
6. Season the yogurt mixture with salt and pepper to taste and stir well.
7. Remove the chips from the oven and let them cool for a minute to crisp up further.
8. Serve the warm pita chips alongside the cool yogurt dip.
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
• Don’t Overcrowd the Pan: For the crispiest chips, arrange them in a single layer with space in between. Overlapping causes them to steam instead of bake.
• Use Stale Pita: Day-old pita bread is drier, which helps it crisp up faster and stay crunchy longer.
• Season While Hot: For extra flavor, sprinkle spices like za’atar or sumac on the chips right after they come out of the oven. The heat helps the spices stick.
• Choose Your Yogurt: Use Greek yogurt for a thick, classic dip consistency. Regular plain yogurt works great for a lighter, more drizzle-able dressing.
