Homemade Baked Pita Crisps

Homemade Baked Pita Crisps

Take on your next snack attack the homemade way: with crunchy oven-baked pita chips and cumin-spiced southwest pinto bean dip from scratch.
Prep Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine Vegitarian
Servings 24 pieces


  • Crisps:
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • three 6-inch pita breads with pockets
  • kosher salt to taste
  • Southwest bean dip:
  • 2 tablespoons vegetable oil
  • 2 cloves garlicminced
  • 1/2 large red bell pepper finely chopped
  • 1/2 medium onion finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1/8 -1/4 teaspoon cayenne or to taste
  • two 15-ounce cans pinto beans rinsed and drained well
  • 2 – 3 tablespoons fresh lime juice or to taste
  • 1/4 cup packed fresh coriander sprigs washed well and spun dry
  • 1/2 teaspoon salt
  • 2 tablespoons water


  • Preheat oven to 400°F. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven. Serve with your favorite dip or spread.
  • Southwest bean dip: Heat the oil in a large skillet over high heat until hot. Add the garlic, pepper and onion, turn down the heat to moderately low and cook until the vegetables are softened, about 5 minutes. Add the cumin and cayenne and cook, stirring, for 1 minute more.
  • Blend the beans, lime juice, coriander, salt and water in a food processor until smooth, adding more water if necessary to achieve the desired consistency. Add the vegetable mixture and pulse until just combined. Serve with baked pita crisps.


Try this tasty recipe for Homemade Baked Pita Crisps, which are not only packed with grains but are also under 500 calories.
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