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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


10 min Prep Time

10 min Cook Time

20 min Total Time

290 Calories


  • 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


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.