Awesome Baked Pita Chips “Reilly Style”


  • 3 pitas, pocket or Arabic style, each cut into 8 wedges
  • 4 Tbsp. extra virgin olive oil
  • 3 cloves garlic, smashed or minced
  • 1/4 c. parsley, chopped
  • 1 Tbsp. rosemary, finely chopped
  • 1/4 tsp. cayenne pepper
  • salt and freshly ground black pepper to taste


  1. Sprinkle olive oil over pita wedges. In a small bowl, combine garlic, parsley, rosemary, cayenne, salt and pepper.
  2. Add pita chips and coat well. Spread out on a baking sheet and bake in a moderate oven for 10 – 15 minutes.
Browse Cook(s): Greg Reilly

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.