Serving the campus of the University of Alabama since 1894

The Crimson White

Serving the campus of the University of Alabama since 1894

The Crimson White

Serving the campus of the University of Alabama since 1894

The Crimson White

Cooking Column: Crispy pita chips recipe


It’s been a busy week. With four papers and a project due, I’ve basically been permanently attached to my laptop since last Friday. Finding time to do anything other than work was a struggle. However, a girl’s got to eat at some point and in a week with this much going on, my meal plan was all about energy and efficiency.

One of my go-to snacks during times like this is chips and dip or trail mix. Both are easy and something I can take up to my room, put on my side table and reach over and grab as I work. But as busy as this semester has been, I’ve consumed more handfuls of trail mix and salty chips than I care to admit. I needed a change, but a small one.

Whenever my grandmother gets bored with serving Lays or Tostitos, she always switches over to pita chips or pretzels. I find pretzels too salty, so I decided to try the pita chips, and since I needed the calming ritual that comes with baking, I decided to make them as well.

I made potato chips a while back and the process is pretty similar, but these pita chips turned out a lot better. It’s a similar process. I got some pitas from Target, or flatbread pockets as the package called them, for 99 cents. Then I came home and cut each of them into sixteenths, put them in a bowl with some olive oil and garlic salt, shake it up and bake.

I could’ve left them cut into eighths but they just seemed to big to my chip size preference. So I decided to cut them in half. I cut some of the pitas into triangle shapes and some more squarish just to give a little variety.

It’s probably the cheapest thing I’ve made for this column all semester and quite possibly my favorite.

I made them up one night intending to snack on them as I worked on a paper the next day. But next day turned out to be one of those days where my room was just too small and too messy. I didn’t have class but I had to bring something by campus so I packed up the chips, some dip, my laptop and blanket and found a shady spot on the Quad. It was like a nice little picnic.


3 pitas (or flatbread pockets)

1 1/2 tablespoons olive oil

1 teaspoon of garlic salt (or other seasoning of your choice)


Preheat oven to 350 degrees.

Cut each pita into 16 pieces and place into a medium bowl (make sure it has a lid).

Add in the olive oil and give the bowl a little shake to spread it around.

Add in the garlic salt (or other seasoning). Close the bowl and shake vigorously.

Cover a cookie sheet with tin foil and spread pita chips in one layer

Bake for 15-18 minutes.

Let cool, grab some dip or hummus and enjoy! 

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