Herbed Pita Wedges

9
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"These are a nice crispy treat I like to serve with dips and salsa. They are also great on their own as a light snack."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (18.4 g)
  • Calories 71.3
  • Total Fat - 4.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 67 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.1 g
  • Protein - 1.4 g
  • Calcium - 5.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Cut each piece of pita bread into 8 wedges.

Step 3

Arrange wedges evenly over a large baking sheet.

Step 4

Brush them with olive oil, and then sprinkle with oregano, salt and pepper.

Step 5

Bake for 5 minutes then turn the wedges over and bake until crisp and golden, about another 5 minutes, depending on oven.

Tips & Variations


No special items needed.

Related

Beth

My husband wanted some chips and dip, and I thought these might be a little better for us, so I baked some up. We loved them and even my little one dipped a couple! What I like about them is they don't take long from start to finish so we can have them for a quick snack any time!

review by:
(8 Mar 2013)

Crazed_Chef

My wife was busy making other stuff for our Halloween party so I decided to make a double batch of these to go with the Halloween Brain Spread we were having. These came out so crispy and crunchy. We loved them along with our dip and so did our friends! I will make these often. We are always looking for dippers for dips we make up and these are simple to prepare and great to have on hand!

review by:
(1 Nov 2012)

Valerie

I got sick of crackers and cheese so I made up a batch of these along with some bagel chips to have with it and also used them to dip in my cream cheese and olive spread. I see these as an alternative to crackers that I will make again!

review by:
(16 Oct 2012)

Gerry

Quick, easy and were perfect served with our supper soup. I followed up on this one using a Tortilla wrap, works great! Great with soup and am thinking to appetisers - looking forward to serving with dips and salsa.

review by:
(3 May 2012)

AnnJMe

I made these up just plain so I could use them to dip in some Deviled Ham I made for a snack. I didn't use salt where I was going to use them with ham. Easy, crunchy and great for lots of things!

review by:
(14 Apr 2012)

AcadiaTwo

My DH and I thouroughly enjoyed these tonight as our after dinner snack. I used naan and thyme, as I seem to be out of oregano. We ate them with no dip or salsa. Will be making this again and again. Made for Billboard tag.

review by:
(19 Mar 2012)