← Back to Search Results
baking American, Middle Eastern
Herbed Flatbread Chips Recipe-8442

Photo by: Mark Shapiro
Comments: 0


These homemade crackers have enough personality to stand on their own but they also go well with a roasted garlic and white bean dip or an olive spread.

Yield: Makes 48 chips


  • 6 (each about 1 oz/30 g) whole wheat pitas 

  • ¼ (50 ml) cup olive oil 
  • 2 tbsp (25 ml) minced green onion (white and light green parts only) 
  • 1 tbsp (15 ml) chopped fresh basil leaves (or 1 tsp/5ml dried) 
  • ¼ (1 ml) tsp fine sea salt 
  • ¼ tsp (1 ml) freshly ground black pepper 


  • Large rimmed baking sheet, ungreased


Preheat oven to 375°F (190°C).

1. Cut pitas into quarters. Separate the top and bottom pieces. Place on baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt and pepper.

2. Bake in preheated oven for 8 to 12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing (see Notes).

Variation: Use 1 tsp (5 ml) garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in this recipe.


Pitas vary in thickness; some have sides that are twice as thick as others. If this is the case, remove thin chips from the pan with a metal spatula as they are done, leaving the thicker ones to cook longer.

In many locations, green onions are known as scallions.

These chips can be stored in an airtight container for up to 1 week.

© 2005 Maxine Effenson Chuck and Beth Gurney

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 4 chips.

47kcal (2%)
2mg (0%)
0mg (0%)
1mcg RAE (0%)
0mg (0%)
62mg (3%)
1g (3%)
5g (7%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
living-raw-food Living Raw Food
by Sarma Melngailis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
nigella-express Nigella Express
by Nigella Lawson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?