Toasted pita crisps

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5 min


32 small crisps

* PLUS Baking Time: 8 minutes
Toasted pita crisps

Andreas Trauttmansdorff


  • 2 large pitas
  • 2 to 3 tsp olive oil
  • generous pinches garlic salt


  • Preheat oven to 350F (180C). Lightly brush both sides of pitas with oil. Sprinkle both sides with garlic salt, then slice each round into 16 wedges. Spread out on a rimmed baking sheet.
  • Bake in centre of oven until edges are golden, 8 minutes, turning halfway through. Cool completely, then toss into our Great Greek Salad or Southwestern Caesar. Crisps will keep well, in an airtight container, up to 4 days.

Nutrition (per serving)

  • Calories
  • 13,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 2.1 g,
  • Fat
  • 0.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 20 mg.

A crunchy change from croutons, these are an appealing addition to our Great Greek Salad or any green salad.