From a Scarborough Pita Run to Crisp Oven-Baked Chips

Split pocket pita into individual layers, cut it into even wedges, coat and season the pieces, and bake them in a single layer until golden and crisp. It is a practical way to use bread remaining after a pita-and-dips stop at Arz Fine Foods in Scarborough.

The quick answer: bake pita wedges at 375°F

Sobeys’ baseline method uses a 375°F (190°C) oven and a baking time of 11 to 12 minutes, with the baking sheets changing rack positions halfway through.

1. Preheat the oven to 375°F (190°C).
2. Separate pocket pita at the seam to make two individual layers.
3. Cut the pita into evenly sized wedges.
4. Coat the pieces with olive oil, minced onion and garlic.
5. Arrange them in one layer on parchment-lined baking sheets.
6. Add seeds and salt.
7. Bake for 11 to 12 minutes, changing the sheets’ rack positions halfway through.
8. Remove the chips when they are golden and crisp.

Treat the stated time as a planning range. Pita thickness and oven performance vary, so colour and crispness are the final doneness tests.

A complete Sobeys-style batch

The quantities, timing and yield below come from the Sobeys crunchy pita chips recipe.

Crunchy pita chips

Preparation time: 10 minutes Total time: 25 minutes Yield: 64 chips

Ingredients

• 4 whole-wheat pita pockets, each 7 inches (18 centimetres)
• 1/3 cup olive oil
• 3 tablespoons minced onion
• 2 garlic cloves, minced
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 teaspoon caraway seeds, optional
• 1 teaspoon salt

Method

1. Heat the oven to 375°F (190°C).
2. Cut each pita into eight wedges, then separate the layers. Four pocket pitas prepared this way produce 64 triangular pieces.
3. Stir the olive oil together with the minced onion and garlic, then toss the mixture with the pita pieces.
4. Spread the pieces in one layer across two parchment-lined baking sheets.
5. Sprinkle them with poppy seeds, sesame seeds, optional caraway and salt.
6. Bake for 11 to 12 minutes, changing the sheets’ rack positions halfway through.
7. Remove the chips when golden and crisp, then cool them completely.

The recipe’s timing is a guide; check the chips as they bake.

Adjust for the pita in front of you

Split pocket pita at the seam. Separate each pocket into two single layers before cutting it into wedges. If you have thick, single-layer pita rather than pocket bread, leave it unsplit and cut it directly.

Keep the wedges in one layer. Spread the pieces across a second baking sheet instead of overlapping or crowding them. When using two sheets, change their rack positions halfway through the bake as directed in the Sobeys method.

Account for thickness. Thin pita layers can become crisp before the full 11-to-12-minute range has elapsed, while thicker wedges may take longer. Start checking early rather than relying exclusively on the timer.

Remove any wedges that are already golden and crisp while the thicker pieces finish baking.

Keep 375°F as the baseline for this batch. Other published recipes use different combinations of temperatures, times and baking-sheet preparation, but switching between methods midway makes the instructions harder to follow.

Plan the Scarborough pita-and-dips stop

For this Scarborough food-shopping stop, use the retail address on Lawrence Avenue East rather than Arz Fine Foods’ Yorkland Boulevard head office. Arz’s official locations and contact page lists the following details:

Destination	Address	Practical detail
Scarborough retail store	1909 Lawrence Avenue East, Scarborough, Ontario, M1R 2Y6	416-755-5084 or 416-755-8042
Head office	279 Yorkland Boulevard, Toronto, Ontario, M2J 1S5	Company office, not the Scarborough retail destination

Call before making a special trip to confirm current hours and ask about the products you want. Arz says its posted store hours are subject to change, and its general product descriptions do not confirm what will be available on a particular day.

According to Arz’s overview of its bakery and foods, the business makes and serves its own pita daily and includes hummus among its offerings. Ask the store about any particular pita, dip or seasoning you need before making a special trip.

A simple plan is to shop at the Scarborough store, enjoy the pita and dips fresh, and reserve any remaining bread for chips at home. The baking method is separately sourced from Sobeys rather than from Arz.

Season, serve and store the finished chips

The primary seasoning combines olive oil with minced onion and garlic, followed by poppy seeds, sesame seeds, optional caraway and salt. Distribute the oil mixture and seasonings across the pita pieces before baking.

For another flavour profile, Sobeys suggests lime zest, ancho chili powder, ground cumin, dried oregano and salt. The same Sobeys recipe directs readers to cool the finished chips completely and store them in an airtight container for up to two days.

Serve the chips with hummus or another dip, or eat them on their own. Although Arz lists hummus among its general offerings, call ahead if obtaining a particular dip is essential to your Scarborough stop.

The practical sequence is straightforward: navigate to 1909 Lawrence Avenue East, verify the details before travelling, enjoy the pita and dips, and use any remaining pocket pita for chips. Watch for a golden, crisp finish and let the chips cool fully before sealing them in an airtight container.