Homemade pita chips are the kind of snack that once you make them, you’ll want to keep around all the time. They turn out perfectly crispy, wonderfully crunchy, and can be seasoned any way you like, making them ideal for snacking or serving with your favorite dips and salsas.
One of the best things about pita chips is how versatile they are. Whether you keep them simple with olive oil and salt or dress them up with your favorite spices, they always deliver that satisfying crunch that makes them so hard to stop eating.
They are especially great when you have leftover pita bread to use up. Instead of letting it go to waste, you can turn it into a batch of savory baked chips or even sweet cinnamon style chips for a fun twist.
These crispy chips are perfect to have on hand because they pair beautifully with so many dips. Hummus, Mediterranean spreads, salsas, and even a little olive oil with dukkah all become even better with a crunchy homemade pita chip on the side.
They also work beyond snack time. Pita chips are delicious served with soups, added to mezze platters, or even used in place of croutons when you want a little extra crunch.
Another reason to love them is that homemade pita chips can be a better option than many store bought snacks. They usually have less fat, and since you make them yourself, you get to control how much oil and salt goes into every batch.
The final result is a simple, crunchy, and endlessly customizable snack that is perfect for dipping, sharing, or munching straight from the bowl. These crispy homemade pita chips are a must have for snack lovers and dip lovers alike.
Homemade Pita Chips Recipe
Homemade pita chips are the kind of snack that once you make them, you’ll want to keep around all the time. They turn out perfectly crispy, wonderfully crunchy, and can be seasoned any way you like, making them ideal for snacking or serving with your favorite dips and salsas.
Ingredients
- 2 to 3 pita bread with pockets store-bought or homemade
- Extra virgin olive oil I used Greek Private Reserve extra virgin olive oil
- Kosher Salt
- Seasoning of choice I used a generous sprinkle of Za'atar
Instructions
- Preheat the oven to 425°F and prepare a large sheet pan. Do not line it with parchment paper.
- If using pita pockets, split each pita in half to create single rounds. Place each pita flat on a cutting board and carefully separate it along the seam using a sharp knife or kitchen shears. You should end up with 2 thin rounds per pita. If your pitas are the thicker, single-layer style, you can skip this step.
- Brush both sides of each pita round with extra virgin olive oil, then season with kosher salt and za’atar.
- Cut each pita round into 8 triangles using a knife or kitchen shears.
- Arrange the pita triangles in a single layer on the sheet pan.
- Bake for 5 to 10 minutes, turning any pieces that brown faster than others, until the pita chips are crispy and golden brown to your liking.
Notes
- Thin pitas will bake faster, while thicker pitas may need a little more time. Keep a close eye on them in the oven and remove them once they’re golden and crisp to your liking.
- Serving ideas: These pita chips are delicious with hummus, baba ganoush, melitzanosalata, tzatziki, or simply dipped in olive oil with dukkah.
- Storage: Let the pita chips cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or up to 1 week for best freshness.
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