Baked garlic oregano pita chips
Pita wedges baked crisp with olive oil, garlic and oregano, sturdier and tastier than the bag, and made for every dip on the table.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 10
- About $0.39 a serving
- 150 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: It’s ready in 30 minutes, start to finish.
Ingredients
For 10 servings.
- 6 pita bread
From your pantry
- ¼ cup olive oil
- ½ tsp garlic powder
- 1 tsp dried oregano
- ¾ tsp salt
Each serving has about 150 calories, 3 g protein, 20 g carbs and 6 g fat, and costs about $0.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No pita bread? Flour tortillas work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut each pita into 8 wedges, like a pizza, and pull each wedge apart into 2 thin layers.
Dolly’s tip: Splitting them makes thinner, crunchier chips. Skip it if the pitas won’t open.the wedges in a large bowl with the oil, garlic powder, oregano and salt until coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread them in a single layer on two .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
10 to 14 minutes, swapping the pans halfway, until and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 12 min
Dolly’s tip: Thin ones brown first. Pull those off and give the rest another minute or two.Let them cool on the pans and serve with dips.
Dolly’s tip: Chips can sit out all evening. Keep the rest in a sealed bag for up to 5 days.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
