Using Leftovers: Homemade Pita Chips

I grew up in a very frugal home, my mom saved everything! My mother would never have thought to throw out food. It was repurposed into soup or used for lunch, but never thrown out. As a result of my upbringing I have always used leftovers. I also wash out plastic baggies and plastic cutlery for repeated use and when I get a chance I shop in thrift stores and garage sales!

Even before pita bread was a common grocery staple my mother was buying it. If we didn’t eat it up the leftovers were used to make pita chips. I often enjoy the pita chips more than the pita bread!

You will find endless possibilities for these simple chips, which are a great substitute for greasy potato chips and a thrifty use of stale pita bread!

Pita Chips

Pitas, cut in half crosswise and then split open
Butter or olive oil, at room temperature
Garlic salt
Dried parsley
(Other dried herbs of your choice)

Preheat your oven to 350 degrees F. Spread each pita lightly with butter or olive oil and transfer to a baking sheet. Sprinkle them lightly with garlic salt and parsley.

Bake the pitas for about 15 minutes or until browned. Watch carefully so they don’t burn!

Cool the pitas completely on the baking sheet and then break apart into tortilla chip size pieces. Store in an airtight container for up to five days.