Use these crunchy pita chips to scoop up your favorite dips or snack on them on their own!
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Use kitchen shears to cut around edge of each pita to separate into 2 thin rounds.
Working with 1 pita round at a time, use pastry brush to brush rough side generously with oil. Sprinkle evenly with buttermilk-ranch seasoning powder.
Stack pita rounds and place on cutting board. Use chef’s knife to cut pita stack into 8 equal wedges.
Transfer pita wedges to rimmed baking sheet and spread into single layer, oiled side up. Place baking sheet in oven. Bake until wedges are golden brown and crisp, 15 to 18 minutes.
Plain Pita Chips
Use ½ teaspoon kosher salt instead of buttermilk-ranch seasoning powder.
Chili-Spiced Pita Chips
In small bowl, combine 2 teaspoons chili powder, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, and pinch cayenne pepper. In step 3, use chili mixture instead of salt.