Snacks, pita chips, salted

Salted pita chips are made by slicing pita bread into wedges, then baking or frying them until crisp, a process that gives them a sturdier crunch than a soft pita and makes them well suited to scooping thick dips like hummus, baba ghanoush, or a chunky salsa. Their salted, toasted flavor also holds up well alongside guacamole or a Mediterranean-style yogurt dip, and their firm structure means they are less likely to break apart under a heavy scoop of dip than a thinner tortilla chip.

An ounce (28 g) provides 457 calories, 11.8 g of protein and 3.8 g of fiber, with a notably high 46% DV of vitamin E and 26% DV of iron per serving alongside 15.2 g of fat, making this one of the more nutrient-dense chip options on the shelf even though it remains a calorie-dense snack. Because a single serving is easy to exceed when eating straight from the bag, especially paired with a rich dip, measuring out a portion ahead of time is a practical way to keep track of intake. Store the bag tightly sealed at room temperature; once opened, pita chips are best used within a couple of weeks before they start to lose their crunch, and can be re-crisped briefly in the oven if they soften.