Side: Pita Chips Recipe

Preheat

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly oil them.

Separate each pita pocket into two thin rounds by gently slicing along the seam. Press each round flat to remove air. Stack rounds and cut each into 8 wedges (like slicing a pizza) to yield bite-sized chips.

In a large mixing bowl, whisk together the olive oil, kosher salt, garlic powder, smoked paprika, dried oregano, and black pepper until combined.

Add the pita wedges to the bowl and toss gently but thoroughly so each wedge gets a light, even coating of the seasoned oil. Use your hands or tongs to ensure the oil and spices reach the edges and creases.

Arrange the coated pita wedges in a single layer on the prepared baking sheets, leaving small gaps so air can circulate and they crisp evenly. Do not overcrowd; use both sheets if needed.

Bake in the preheated oven for 10 minutes, then rotate the sheets front-to-back and top-to-bottom. Continue baking for an additional 6–10 minutes, watching closely; total bake time should be 16–20 minutes, until chips are golden brown at the edges and crisp. Thinner pitas will take less time.

If using Parmesan, sprinkle grated Parmesan over the chips in the last 2 minutes of baking and return to the oven just until the cheese melts and adheres.

Remove baking sheets from the oven and immediately transfer chips to a cooling rack or a plate lined with paper towels to prevent residual steam from making them soggy.

If using, sprinkle lemon zest over the warm chips for a bright finish. Taste and adjust with a light additional pinch of salt if needed.

Allow chips to cool completely (they will crisp more as they cool). Serve warm or at room temperature alongside dips such as hummus, tzatziki, or baba ganoush.