No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pita Crisps

  • yield: Makes 24 to 36


  • 3 whole-wheat pitas (each about 6 inches)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste

Cook's Note

Pita crisps can be stored in an airtight container for up to 3 days.


  1. Step 1

    Preheat oven to 375 degrees. Split pitas horizontally. Brush interiors with oil, and season with salt and pepper. Cut each pita half into 4 to 6 wedges. Arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp, 10 to 12 minutes. Let cool.

Martha Stewart Living, July 2007