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Baked Pita Chips

Serves: 6
Prep: 15
Cook: 12

    Paired with any dip or sandwich topping, these pita chips are perfect for both little hands and big appetites.


    • 3 Weet-Bix™, very finely crushed
    • 1 1/4 cups wholemeal flour, plus extra for dusting (163g)
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup So Good Unsweetened Almond or Soy Milk (125ml)
    • 2 tbs extra virgin olive oil


    1. Line two oven trays with baking paper. Preheat oven to 180°C (355°F).
    2. Combine Weet-Bix, flour, baking powder, and salt in a large bowl, stir well. Add So Good milk and olive oil, and mix until no flour remains. Knead dough in bowl for a minute until smooth, then cover and rest 5 minutes.
    3. Turn dough out onto benchtop, dusting lightly with flour if the dough seems at all tacky.
    4. Roll dough into approximately a 24 x 40cm rectangle. Use a knife or pizza wheel to cut dough lengthwise into 6cm thick strips. Working with one strip at a time, cut in a zig-zag pattern to make triangle-shaped chips. Transfer chips onto prepared trays, and repeat with remaining dough strips.
    5. Bake 10 minutes for softer pita wedges, or 15 minutes for firmer chips, rotating and swapping trays halfway through. Cool chips on trays. Store pita chips in a sealed container or bag, for up to 4 days.

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