Spiced Pita Chips

Margi Lenga Kahn


  • 3 tbsp. olive oil
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • 1/8 tsp. ground cayenne pepper
  • ½ tsp. garlic powder
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. fine sea salt
  • 4 whole-wheat pita breads, cut in half and then into wedges


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Whisk olive oil with spices in a large bowl. Add pita wedges and, with your hands, toss wedges in oil mixture to evenly coat.
  3. Divide pita wedges between baking sheets and bake for 7 minutes. Turn chips over and rotate pans. Bake chips for another 8-9 minutes, or until toasted but not too dark brown.
  4. Transfer chips to cooling racks to cool.