Oven baked pita chips seasoned with parsley, chives, olive oil, and creamy herbed cheese.
4whole wheatwhite is fine pitas, each cut into 8 wedges*
1/2Tablespoonfinely chopped chives
4parsley leavesfinely chopped
sea salt or other flaky salt
3 and 1/2ouncesshredded cheese
Preheat the oven to 400ºF. Arrange pita wedges on a baking sheet lined with parchment paper or a silicone baking mat.
In a small prep bowl, combine olive oil, garlic powder, parsley, and chives. Mix together until thoroughly combined.
Using a pastry brush, brush each wedge with herbed olive oil. Flip each wedge over and brush the other side. Sprinkle sea salt over all of the wedges.
Bake pita wedges for 8-9 minutes until browned. Remove from oven and sprinkle shredded cheese evenly over the pita chips. Bake for another 2 minutes until cheese is melted. Pita chips will crisp up into "chip" texture as they cool, but keep in mind, the cheese will prevent them from getting super crispy. Serve with your favorite dip. Store pita chips in an airtight container or large zip-top bag at room temperature up to 2 days.
*Each batch of 4 whole pitas (32 individual chips) fits perfectly on one large baking sheet. Use a new baking sheet per each batch.