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Homemade Garlic Pita Chips (with a bonus recipe for Spinach Artichoke Dip!)

I used whole wheat pitas - you can use any style you wish

With the big football game parties this weekend, many people are looking for easy dip and appetizer recipes.  I've posted a lot of these over the years, but this morning I was thinking that it had been a few years since I posted my favorite garlic pita chip recipe.  You can find it here.   However, this recipe below is perhaps a little easier for some people to whip up because it doesn't use fresh garlic, but instead, garlic powder - which many already have in their cupboards.  If you fresh garlic, go ahead and try my original recipe.  For quick and easy with what is in the cupboard, check this one out.  GREAT with artichoke spinach dips!

Homemade Garlic Pita Chips

12 pita bread pockets, split apart
1/2 cup olive oil
course salt to taste
garlic powder to taste


Preheat oven to 400 degrees. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet or baking stone.  In a small bowl, combine the oil, garlic, salt, Brush each triangle with oil mixture. Bake for about 10 minutes, golden brown and crisp.  Let cool.



Here is a great dip recipe to go with it.

Spinach Artichoke Dip
enough for a small crowd

8 oz. shredded mozzarella cheese
1/2 cup sour cream
1/2 cup grated fresh Parmesan cheese, divided
3 garlic cloves, crushed or minced
1 (14-ounce) can artichoke hearts, drained and chopped
2 - 8 oz. pkgs. cream cheese (I like the 1/3 fat)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed


Combine 1 1/2 cups mozzarella, sour cream, 1/2 the Parmesan, the garlic, artichokes, cream cheese and spinach in a large bowl; stir until well blended. Spoon mixture into a greased/sprayed 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla or pita chips.
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