3 ratings

Homemade Pita Chips With Red Pepper Dip

Make your own pita chips and you'll never buy store bought again!

This chip and dip combo is full of flavor and is a cinch to make. Bake the pita wedges until they’re crisp, and then blend together roasted red bell peppers with almonds and other high-flavor ingredients.

It makes a great after-school snack for kids or happy-hour accompaniment for your favorite cocktail. — One Sheet Eats.

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  • Cooking spray
  • 2 (6-inch) whole-wheat pitas
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon paprika
  • 1 Cup bottled roasted red bell peppers
  • 1/4 Cup Marcona almonds or dry-roasted almonds (about 11/4 ounces)
  • 1 Tablespoon extra-virgin olive oil
  • 1 1/2 Teaspoon red wine vinegar
  • 1 Teaspoon minced fresh garlic
  • 1/2 Teaspoon ground cumin
  • 1/8 Teaspoon ground red pepper
  • 1/8 Teaspoon freshly ground black pepper
  • 1 Teaspoon chopped fresh chives (optional)


Preheat the oven to 400°F.

Coat a baking sheet with cooking spray.

Cut each pita into 16 wedges. Carefully peel apart each wedge to make 2 thinner wedges.

Arrange the wedges in a single layer on the prepared baking sheet. Lightly coat the wedges with the cooking spray; sprinkle with 1/8 teaspoon each of the salt and paprika. Bake at 400°F until lightly browned and crisp, about 6 minutes.

While the chips bake, place the bell peppers, almonds, oil, red wine vinegar, garlic, cumin, red pepper, and black pepper in a blender; add the remaining 1/8 teaspoon each salt and paprika.

Blend until smooth; garnish with the chives, if desired. Serve with the chips.

Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)