Rosemary Thyme Pita Chips

By • July 28, 2009 22 Comments

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Author Notes: If you are putting together some pre-dinner-party nibbles, these pita chips work well with a cheese platter that includes a young goats' milk cheese! The honey and herbs pair well with the lemon-y, citrus-y tang you often find in a young goats' milk like Selles-sur-Cher or Valençay. Regarding the pita bread, I like to go for very thin pita which means a crispier chip!machef

Food52 Review: We know what you're thinking: a pita chip is a pita chip, right? Wrong. Machef's recipe is neither fussy nor overwrought, but it stands out for a couple of reasons. First, the chips are spread with both butter and honey before they're baked, making them extra rich and ever-so-slightly sweet. Second (and here we took a cue from the photo), the chips are dusted generously with dried herbs, which takes them from merely aromatic to downright fragrant (even more so after a day or two). Machef's suggestion of pairing these with cheese is one we wholeheartedly endorse -- although they're just as addictive on their own. - A&MThe Editors

Serves 8 (depending on the size of your pita)

  • 2 pitas
  • unsalted butter
  • honey (preferably one that spreads easily and is not too runny)
  • sea salt
  • dried thyme
  • dried rosemary
  1. Preheat the oven to 350°F. Line a cookie tray with parchment paper or aluminum foil.
  2. Cut your pita rounds into eighths or quarters. Pull those pieces in half so that each piece consists of only one layer of pita. Place each pita piece on the cookie tray, rough side up.
  3. Spread each piece of pita with a thin layer of butter. Do the same thing with the honey.
  4. Sprinkle each piece with a pinch each of sea salt, thyme and rosemary (adjust according to taste).
  5. Bake in the oven for 6 minutes. Rotate your pan and bake another 6 minutes, or until the chips are browned and crispy. Keep a close eye on the chips towards the end of their baking time as they can quickly go from brown to burned. Let the chips cool and then enjoy!
  • This recipe is a Wildcard Contest Winner!

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Comments (22) Questions (2)


over 1 year ago Cindy Mills

Is this an Ethiopian recipe?


over 1 year ago Ned Semoff

These were such a big hit in my home. My family can never buy bag pita chips again. They are super easy to make and they look beautiful out of the oven!


over 1 year ago underthebluegumtree

Just made these with some left over homemade pita I had in the freezer. As everyone else has said, these are AMAZING. The addition of honey is so clever and works really well with the rosemary. I've had to put the chips in a tin up high as I've already eaten 4 whilst they were cooling. At this rate there will be none left for dinner!


over 3 years ago rrcooks

These are so delicious - the combination of sweet and salt is just right and the thyme and rosemary together are wow! I found it easier to do with the pita that is easy to pull apart - some are reluctant to be separated!


over 3 years ago CarlaCooks

I made these to go with drbabs' artichoke dip. After attempting to spread some not very soft butter on the first pita slice, I decided an easier way to go was to melt the butter and honey together in the microwave, then brush the melted mixture onto the pita. It worked great! The salty-sweet chips worked really well with the artichoke dip. Thanks for another great recipe!


about 5 years ago RoseTex10

I just made the pita chips. Its simple and excellent flavor. Thanks for a great idea.


about 5 years ago machef

Wow! Everyone - thanks for all the nice comments! tmmurphy - I will definitely try the lemon juice next time!


over 5 years ago JimHero

Infinitely easy and crowd pleasing. A must-have for any dinner party.


over 5 years ago Lucia from Madison

I am watching the Puppy Bowl with my cats enjoying these chips. Excellent recipe!


over 5 years ago Lucia from Madison

I am sitting in my family room watching the puppy bowl enjoying these chips. Love the recipe! Go Saints!


over 5 years ago tmmurphy

Just made these for my in-laws. They were great. And even better when we finished the baked chips with a few drops of lemon juice.


about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

great idea -- thanks.


over 5 years ago Loves Food Loves to Eat

I made these to go with my cheese ball, it was a fantastic combo!


about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the pairing tip!


over 5 years ago TheWimpyVegetarian

I rarely buy any bread products anymore, but kept thinking about your recipe. I finally bought some pita bread over the weekend and made these amazing little crips tonight with our dinner. They were just wonderful!! Some of the best recipes are the simplest where each flavor gets to sing its song so audibly. Loved it!


almost 6 years ago menumaniac

It's me again, all I can say is WOW. My mind is racing with other combinations...say smoked paprika or garam marsala, instead of thyme and rosemary


almost 6 years ago menumaniac

mariaraynal linked to this on http://fresheats.blogspot... and I've been thinking of them ever since. My first batch are in the oven. I don't know if I can wait another 11 minutes...


almost 6 years ago mariaraynal

Comment, part two: I served these pita chips to family and friends this weekend to rave reviews. They are now part of the entertaining repertoire.


almost 6 years ago mariaraynal

Smart thinking to combine the butter and honey. I tried these the other night and am still dreaming about them. Who knew pita chips could be so delicious?


almost 6 years ago Janneke Verheij

I tried these last night and it was a big hit. I melted the butter with the honey so I only had to brush them once and I cut the rosemary small so they don't stick between your teeth. Either way, they are delicious!


about 6 years ago Amanda Hesser

Amanda is a co-founder of Food52.

My kids loved them too!


about 6 years ago SarahS

I made these last night and they are amazing. Thanks for the recipe!