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Homemade Harissa Pita Chips

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Adapted from “Pita Chips” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde Barr


YIELDS 4-6

10 min Prep Time

10 min Cook Time

20 min Total Time

290 Calories


Ingredients:

  • 6 small whole wheat pitas
  • 1/3 Cup Harissa Olive Oil (or substitute any other flavored or unflavored extra virgin olive oil)
  • Salt and pepper to taste


Directions:

Preheat oven to 375 degrees F.

Cut each pita into 4 triangle-shaped pieces. Separate each piece at the fold, turning them into 2 sperate pieces. Brush the inner sides with olive oil and season with salt and pepper. Place on a baking sheet in a single layer, oil side up. Bake chips from about 10 minus, or until evenly browned.