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Make Ahead

Rosemary Thyme Pita Chips

by:
July 28, 2009
5
3 Ratings
Photo by Alpha Smoot
  • Serves 8 (depending on the size of your pita)
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

Test Kitchen Notes

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&M —The Editors

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Ingredients
  • 2 pitas
  • unsalted butter
  • honey (preferably one that spreads easily and is not too runny)
  • sea salt
  • dried thyme
  • dried rosemary
Directions
  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!
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24 Reviews

Write a Review
Karen B. August 26, 2022
Addictive. Key is a thin layer of butter and honey. Melting butter and honey can together and brushing on a thin layer, as several reviewers have noted, nails it.
Celia R. December 28, 2018
So I made these for family game night last night at my sister’s house. I made Zahav’s amazing hummus and had recalled seeing this recipe for Pita Chips. WOW. Just wow! I too melted the butter and honey together. These were crazy good! They flew out of the bowl. Not a crumb or salt flake left.... Will definitely add this to the permanent file.
Cindy M. April 11, 2014
Is this an Ethiopian recipe?
Ned S. February 8, 2014
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!
underthebluegumtree December 9, 2013
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!
rrcooks March 29, 2012
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!
CarlaCooks January 20, 2012
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!
RoseTex10 June 12, 2010
I just made the pita chips. Its simple and excellent flavor. Thanks for a great idea.
machef June 3, 2010
Wow! Everyone - thanks for all the nice comments! tmmurphy - I will definitely try the lemon juice next time!
JimHero February 22, 2010
Infinitely easy and crowd pleasing. A must-have for any dinner party.
Lucia F. February 7, 2010
I am watching the Puppy Bowl with my cats enjoying these chips. Excellent recipe!
Lucia F. February 7, 2010
I am sitting in my family room watching the puppy bowl enjoying these chips. Love the recipe! Go Saints!
tmmurphy December 30, 2009
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.
Amanda H. May 30, 2010
great idea -- thanks.
Loves F. December 29, 2009
I made these to go with my cheese ball, it was a fantastic combo! http://www.food52.com/recipes/2085_honey_rosemary_and_pear_cheese_ball
Amanda H. August 1, 2010
Thanks for the pairing tip!
TheWimpyVegetarian December 20, 2009
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!
menumaniac November 10, 2009
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
menumaniac November 8, 2009
mariaraynal linked to this on http://fresheats.blogspot.com 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...
mariaraynal November 1, 2009
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.
mariaraynal October 30, 2009
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?
Janneke V. October 1, 2009
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!