Spiced Pita Crisps

By the Gracious Vegan

This is a great way to use up leftover pita bread. I’ve also used leftover rolls (I slice them into 1/4” pieces.) These crisps are very popular when served with a bowl of soup. 

Makes as many as you like

Preheat heat oven to 375°. Use sheet pans or cookie sheets. You can line them with parchment paper or not. 

Cut pitas into 6 or 8 wedges and arrange them in a single layer on the baking sheet(s). 

  • As many pitas as you wish (for pocket pitas, I recommend fully separating the two sides and cutting them both into wedges)

Spray the pita wedges with a light coat of oil (optional)

  • Spray-oil or olive oil in a mister

Sprinkle your choice of spices onto the pita wedges. I like these:

  • Cumin

  • Paprika

  • Salt

Bake. If you have thin pita bread, check after 10 minutes. Thicker bread may take 15 minutes or so. 

Timing: about 20 minutes

Nutrition: whole-food unprocessed; WFPBNO (without the spray oil)

Gluten-free if you use gluten-free pitas

Print Friendly and PDF