Pita Chips

This week’s Friday favorite is being posted by popular request.  I served these yummy pita chips at a scrapbooking retreat I hosted last weekend at the beach.  The girls loved them and requested that I post the recipe on the blog!   I got the recipe from my friend Cherilyn when she served them at a church meeting I attended a couple of weeks ago.

I served them with hummus.  I bought the Mediterranean hummus from Trader Joe’s.  They have a great variety of different flavors of hummus (sun-dried tomato,  red pepper, garlic, etc.)  If you have a Trader Joe’s near you check out their selection.  The chips would be yummy eaten just by themselves too.  They are a quick and easy appetizer.  Enjoy!

Just FYI – while at the scrapbooking retreat I made great progress on my 40 Days of Fanatical Focus goal of completing my high school daughter’s album before graduation.  I completed 90 pages – her sophomore year of high school.  Yes – that is ALOT for one year – a complete album.  That is what happens though when your children get their own digital camera and take as many pictures as their mother does – it is a sickness!!

pita chips

Pita Chips


  • 3/4 cup butter, softened
  • 2 Tbsp. fresh parsley, minced
  • 1 Tbsp. fresh chives, minced
  • 1 medium clove garlic, minced (I used 2-3 cloves)
  • 1 Tbsp. fresh lemon juice (fresh is best)
  • 6 pita rounds


  • Preheat oven to 450 degrees
  • Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly.
  • Cover and let sit for at least one hour at room temperature (I didn't do this)
  • Cut each round in half and then separate into two pieces.
  • Spread pieces evenly with butter mixture.
  • Cut each piece into 3 triangles.
  • Arrange triangles on a baking sheet in a single layer.
  • Bake until lightly browned (about 5 minutes)
  • Recipe makes about 72 triangles
  • Serve with hummus


  1. Gail Hahs says

    YUM!! We served these delicious little pita appetizers with a mexican meal last night with our friends. They are delicious. We loved the spices on the warm pita chips. Serving them with hummas and guacamole made a perfect combo with the chips. Thanks Leigh Ann for the recipe. :o)


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