These crispy pita chips are seasoned with oregano, chili powder and cayenne pepper. Serve them plain or with a variety of different dips.

Yield: Serves 6.



  • 6 pita bread (6 inch)
  • 1/3 cup salted butter, melted
  • 1/4 tsp oregano, crumbled
  • 1/4 tsp chili powder
  • 1/4 tsp cayenne pepper


  1. Preheat oven to 300°F.
  2. Split each pita bread horizontally into 2 round pieces.
  3. Combine butter, oregano, chili powder and cayenne pepper.
  4. Place pita rounds in a large plastic bag. Drizzle butter mixture over bread. Shake bag to coat bread with butter mixture. Alternatively, butter mixture may be lightly brushed over bread.
  5. Place pita rounds on 2 ungreased cookie sheets.
  6. Bake until pita rounds are crisp, about 30 - 35 minutes; cool. Break pitas into large pieces. Store in an airtight container in cool dry place for up to 2 weeks.
Nutritional analysis per serving:

255 calories, 10.9 g fat, 5.6 g protein, 33.6 g carbohydrate, 1.4 g fibre, 403 mg sodium