Have you tried making your own pita chips? The key is to separate your pita bread into layers so the chips turn out delightfully crisp and golden. They’re truly irresistible and last in the pantry for up to two weeks, so they’re ready to grab for a quick snack.
Freshly-baked pita chips taste so much better than store-bought chips, even when you’re using store-bought pita bread like I did. These homemade pita chips are also healthier than store-bought options because they’re brushed with extra-virgin olive oil, not fried in canola oil.
I streamlined the preparation method to make these pita chips a quick and easy project. They’re ready after a ten-minute bake in the oven. Take your favorite Mediterranean dip up a notch by serving it with these homemade pita chips!
Pita Bread Options
Buy your pita bread at a Mediterranean grocer for the best options. You should also find some good options at well-stocked grocery stores, like Whole Foods Market. Check the ingredients list—minimally processed pita bread should have a short list of familiar ingredients like flour, water, sugar, yeast and salt.
Buy pocket-style pita bread if possible, because it’s easier to separate the layers. I tested this recipe with Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to separate, but they both yielded tasty results. I wrote this recipe to accommodate a variety of sizes of pita bread.
This recipe works with regular or whole wheat pita bread. I love the extra nutty flavor and fiber offered by whole wheat pita bread, so that’s what I used in these photos.
Watch How to Make Pita Chips
Seasoning Options
You can’t go wrong with a sprinkle of flaky sea salt or kosher salt. To add extra savory flavor, try a sprinkle of:
Pita Chip Serving Suggestions
Pita chips are the perfect vehicle for Mediterranean and Middle Eastern dips. Here are a few of my favorites:
Use any leftover pita chips to make Fattoush Salad with Mint Dressing, or store them in a sealed bag for up to two weeks.
Please let me know how your pita chips turn out in the comments! They’re so much tastier than store-bought chips.
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Homemade Pita Chips
Make the best homemade pita chips with this simple recipe! These crispy pita chips are baked, not fried. They’re golden and delicious. Recipe yields 6 to 8 cups, depending on the size of your pita bread.
- Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy clean-up.
- Using kitchen shears, cut around the perimeter of each pita and separate each pito into two thin rounds. (If the pita doesn’t easily separate, gently use a serrated knife to cut between the layers.)
- Working with one round at a time, brush the smooth side lightly with oil all over. Flip it over and brush the rough side generously with oil, then sprinkle it lightly with salt and optional seasonings. (If you’re using flaky salt, crush it between your fingers as you sprinkle to break up any particularly large pieces.)
- Repeat with the remaining rounds, stacking them on top of each other as you go. Divide the stack into two for ease of cutting. Use a chef’s knife to cut each pita stack into 8 wedges. Spread the wedges, rough side up, in a single layer across the two prepared baking sheets.
- Bake until the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and switching the sheets halfway through baking. The pan on the top rack will likely finish first; you may need to leave the pan on the middle rack in the oven for a couple more minutes to achieve the same level of browning.
- For maximum crisp and crunch, let the pita cool completely on the pans before serving. Pita chips can be stored in a sealed bag, with the excess air squeezed out, at room temperature for up to 2 weeks.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
