Baked Pita Chips

Recipes developed by Chef Leslie Cairns. Photo credit bhofack2/

Baked Pita Chips

A small bag of potato chips can contain as much as 500 mg sodium! Try the following lower salt alternative to chips:


  • 3 (6″) pita rounds
  • 3 Tbsp. olive oil
  • chili powder


Separate pitas into 2 rounds with kitchen scissors.   Cut each pita into 8 wedges.   Brush pita wedges with olive oil and sprinkle with chili powder.   Bake at 350F for approximately 15 minutes or until crisp.

Nutrient Analysis

Calories: 137 KCal

Protein: 2.5 g

Carbohydrates: 15.4 g

Fibre: 0.6 g

Total Fat: 7 g

Sodium: 148 mg

Phosphorus: 27 mg

Potassium: 33 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 2 wedges

Renal and Diabetic Exchanges

1 starch

2 thoughts on “Baked Pita Chips

  1. First of all, how can this recipe already have 3 stars when there have been no reviews yet. Second, 1 pita round has 322 mg of sodium. I realize your recipe says there are only 148 mg of sodium per 2 wedges, but who’s going to eat just 2 wedges.

    1. Hi Sheila – any user on the Kidney Community Kitchen can choose a star rating for a recipe without leaving a review. Unfortunately though, to manage the sodium intake for this recipe the recommended portion size needs to be respected. It’s hard to have just two!

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