Chips: Everything Baked Pita

I once paid seven dollars and ninety-nine cents for a bag of name brand pita chips only to open it and find small broken pieces inside. I swore that from that moment on I’d be making my own. It’s way cheaper and I can decide on how big or how small and what flavor I want my pita chips to be… and they’ll be whole, not broken and completely dip-able.

So when I made hummus the other day I also toasted up my own pita chips. I’ve made them before… but this time I jazzed up the exterior my making an “everything” topping. I’m a big fan of everything bagels, they are my absolute REGULAR, especially slathered with a wee bit of onion and chive cream cheese. Anyhooo. this topping can be sprinkled on pizza crust, breadsticks or kitchen-made crackers before baking. You can even make your own pita bread if you truly wanted to. Please don’t throw the gavel down and charge me with not making my own pita bread. Because I entirely have {see proof} it’s only that I’ve have yet to master a pocket-less pita. {Inbox me if you have a recipe and I’ll entirely do a post about it!}

So yeah. Baked everything pita triangles rule.

To make the everything topping start by measuring 2 teaspoons of poppy seeds.

I thought I had some dried minced garlic flakes… I was wrong. But while I was rummaging through my spice drawer I found this garlic-herb seasoning and well it was only the right thing for this everything mix. It had sesame seeds, dried herbs, dried garlic and onion… so I measured out two heaping teaspoons of that as well. If you don’t have this garlic herb mix or can’t find it in your local grocery store… do not fret. You can easily substitute 3/4 teaspoon sesame seeds, 3/4 teaspoon garlic flakes, 3/4 teaspoon minced onion flakes and 1/2 teaspoon of dried parsley flakes.

Lastly, measure in 3/4 teaspoon of kosher salt.

Give it a short stir and it’s good to go.

I bought this pocket-less pita bread at the store with the purpose of making speedy mini pizzas before my daughter’s softball tryouts, but never ended up using them. I prefer pocket-less pitas or flatbread for baked pita chips, they simply work much better and won’t break apart when you go to dip.

Cut the pitas in half and then into quarters so you’ll end up with 8 wedges.

Throw the wedges into a bowl and drizzle in a couple of tablespoons of light olive oil.

Give them a toss to coat evenly, adding more olive oil if needed.

Add in the “everything” seasoning…

Use your impeccably clean hands to toss them so the topping is evenly divided among each of the pita triangles.

Divide the triangles onto 2 rimmed sheet pans {in an even layer} and bake at 375 degrees for 10-15 minutes or until crispy and golden. I personally do not flip my pita chips. It’s a total waste of time because they get pretty crispy all on their own with out me having to risk burning my precious fingertips. I mean, how would I type if that happened??

Allow the perfectly baked pita chips to cool slightly before serving. Remember you’re protecting the fingertips!

That’s about it. It’s all embarrassingly straightforward, it’s so simple that it should be illegal.

Crispy pita chips only begging to be dipped in something.

Your hummus is waiting.

Enjoy! And if you give this baked pita chips recipe a try, let me know! Snap a photo and tag me on twitter or instagram!