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Prep Time
10 mins
Total Time
25 mins
64 chips


1/3 cup
olive oil
75 mL
3 tbsp
minced onion
45 mL
cloves garlic, minced
whole-wheat pita pockets (7 in./18 cm), each cut into 8 wedges, split apart into 64 triangular pieces
2 tbsp
poppy seeds
30 mL
2 tbsp
sesame seeds
30 mL
1 tsp
caraway seeds (optional)
5 mL
1 tsp
salt (sea salt preferred)
5 mL


Step 1

Preheat oven to 375°F (190°C). Stir oil with onion and garlic. Toss with pita chips. Arrange in single layer on 2 parchment paper-lined baking sheets. Sprinkle with poppy seeds, sesame seeds, caraway seeds and salt.

Step 2

Bake 11 to 12 min. -- switching placement on oven racks half-way through baking -- or until golden brown and crisp. Cool completely. Store in airtight container up to 2 days.


For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (8 chips):
12 g
Saturated Fat:
1 g
19 g
3 g
4 g
440 mg
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