Parmesan Pita Crisps

These Parmesan Pita Crisps are perfect with my Roasted Artichoke Hummus.

Because they’re homemade and fresh-from-the-oven, they taste amazing and feel like a special treat.

And they contain more healthy fiber, protein, iron, and calcium than your typical bagged tortilla chip.

They have a satisfying crunch with a delicious hint of garlic and Parmesan.

Here is everything you’ll need to get started.

Preheat the oven to 500 degrees F.

Grab your first slice of whole wheat pita bread and cut into eight equal pieces.

Break each triangle in half at the seam to create a total of 16 triangles. Repeat with the second pita.

Arrange some of the pita triangles on a parchment-lined baking sheet so they do not overlap (work in batches).

Brush just a dab of extra virgin olive oil over each one.

Sprinkle plenty of garlic powder over each slice.

Grate some fresh Parmesan. Sprinkle the Parmesan over each slice.

Then bake in the oven for about 5 minutes, or until the slices turn crisp and golden. Watch these carefully – they’ll burn quickly!

Serve with: tomato soup, spinach dip, guacamole, salsa, my Roasted Artichoke Hummus… you get the idea! They’re great with just about anything.

Enjoy this crispy, cheesy snack!

Here is the complete recipe:

Parmesan Pita Crisps

Total Time: 15 minutes

Prep: 10 minutes

Cook: 5 minutes

Yield: 4 servings (32 pita chips)

Ingredients

2 slices whole wheat pita bread

2 tablespoons extra virgin olive oil

1 tablespoon garlic powder

1/3 cup freshly grated Parmesan

salt and freshly grated pepper

Directions

Preheat the oven to 500 degrees F.

Cut each pita into eight triangles. Pull apart the tops and bottoms of each triangle, creating a total of 16 triangles from each pita slice. Spread triangles on a baking sheet. Brush extra virgin olive oil over each triangle. Sprinkle garlic powder and Parmesan over each slice. Season with a bit of salt and pepper. Bake in the oven for about 5 minutes, or until triangles become crisp and very golden. Watch carefully as they’ll burn very quickly! Serve with salsa, bean dip, soup, or my Roasted Artichoke Hummus.

9 Comments

edebock
March 16, 2012 / 1:08 am

I’ll definitely add this to my list of recipes to try! So easy, so yummy sounding and all easy ingredients that I can find in my small town grocery store!

mamacino
March 16, 2012 / 6:21 am

I make these too…and the hummus looks great, I might give that a go next week for our Garden Planting Party, thanks!

- Jen Elizabeth's Journals
  March 16, 2012 / 7:24 pm
  
  Enjoy your party! I’m hoping to start a small garden this year. But I have no idea what I’m doing at this point, so we’ll see how that goes 🙂
  
Feast on the Cheap (@FeastontheCheap)
March 16, 2012 / 4:21 pm

Yum! Am making a spinach-artichoke dip this weekend and these will be perfect

- Jen Elizabeth's Journals
  March 16, 2012 / 7:21 pm
  
  Perfect – enjoy 🙂
  
kitchencream
March 17, 2012 / 8:41 am

Great idea. The dip looks fantastic. I will definitely try this. Thanks.

Tanyanka
March 19, 2012 / 9:02 am

This is so genious. I love the idea! Will definitely try this very soon! My boyfriend doesn’t like artichokes – but this dip might just convince him otherwise. 🙂

- Jen Elizabeth's Journals
  March 20, 2012 / 1:42 am
  
  Who knows – stranger things have happened 🙂 My husband doesn’t really like artichokes and does like this hummus, so maybe!
  
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