Homemade Baked Pita Crisps

Recipes | Snack
Print Recipe
Prep Time: 30 minutes
Yields: 24 pieces

Take on your next snack attack the homemade way: with crunchy oven-baked pita chips and cumin-spiced southwest pinto bean dip from scratch.


  • 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

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


  1. 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.
  2. 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.
  3. 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.