Rosemary and Sea Salt Pita Chips

Shirley Fan

Rosemary and Sea Salt Pita Chips

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    4 ounces whole wheat pita bread rounds or mini pitas (about two 8-inch pitas or 8 mini pitas) teaspoon dried rosemary
    1 tablespoon olive oil teaspoon flaky or coarse sea salt


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 325°F.

    • 2

      Place the pita on a work surface and cut into small two-bite pieces. Arrange in a single layer on two sheet trays.  

    • 3

      In a small bowl, mix together the olive oil, rosemary, and salt. Brush the mixture on both sides of the pita pieces. Bake in the oven for 10 to 15 minutes or until the chips are lightly brown and crisp, flipping the chips halfway through. Let cool completely before storing in an airtight container.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving