Learn how to make pita chips that crisp, golden brown, and delicious! These baked pita chips make tasty snacks on their own, or are fantastic for dunking in dips like hummus. I’ll teach you how to make 4 varieties: Sea Salt, Garlic & Herb, Za’atar Seasoned, and Cinnamon Sugar!
QUICK, EASY & DELICIOUS HOMEMADE PITA CHIPS
Whenever I realize that I have a ton of pita bread laying around, especially when the “use by” date is sneaking up on me, I immediately bust out the baking sheet. I didn’t forget that I had all this pita laying around; Destiny brought me this slightly stale bread. “Make pita chips” was written in the stars and I didn’t even realize it.
So yes, it’s true that I most often make pita chips when my fresh pita is starting to take on a not-so-fresh texture (like making banana bread from forgotten bananas) but it’s not always the case.
Sometimes I make homemade pita bread just so I can make chips. Sometimes I buy out the grocer’s pita supply because homemade crispy pita chips are just so much better, honestly, than the store-bought kinds.
With homemade pita chips, you can control how much oil and salt you’re using, you can get the perfect thinness*, you can even divide up a batch and use all sorts of experimental toppings and seasonings. You have the power!
My personal favorite varieties? Sea Salt; Za’atar; Garlic & Herb; and Cinnamon Sugar. I’ll go into how to make all of them in this post, but don’t feel limited by those flavors. I’ve also made spicy versions, super cheesy versions, lemony ones, and more. Any combos you can dream of, give them a go! You can always test on just a couple of pita chips and see what you like best!
HOW TO MAKE PITA CHIPS
Making your own pita chips is simple, so don’t feel like you have to carve out a big chunk of time or get lots of practice in to get them right. Follow these steps and watch the video below (right above the recipe card!) and you’ll nail ’em on the first try!
- Prepare the pita. When I make pita chips, I like them to be thin, crispy, and roughly tortilla-chip sized. I stack my whole pitas up and cut them into eighths to make small triangles, and then I separate the two sides of the pitas to create thinner chips. You can leave them whole for thicker chips, if you’d like, but I personally think they’re just too hard to bite into comfortably, so splitting the pita pocket works best for me!
- Put ’em on the baking sheet. But don’t forget to use parchment paper! I have tried with and without parchment paper and I’ve found that direct contact with the baking sheet makes your pita chips much more prone to scorching.
- Brush with oil. You can use a pastry brush or spray oil on the pita triangles lightly to aid in crisping and allow the toppings to stick. Brush or spray on both side for optimal crisping!
- Sprinkle with toppings. Usually I just use sea salt but feel free to use any of the ingredient combos in the section below if you want to have some fun with your flavors!
- Bake until crispy. For me, I find that 6 minutes in a 400°F oven is the perfect timing for golden brown, crispy, but not overly dark pita chips, but be sure to check your pitas and figure out the best timing for you. Ovens do vary slightly so keep an eye on them!
- Allow to cool, then serve. Don’t eat them straight from the baking sheet, because you will burn your mouth. I may or may not have played the “I’m sure it’s cooled enough” game recently and wound up with a big ol’ blister on my lip, so don’t be like me. Be patient. Just a little, and they’ll be perfect for snacking on alone or with your favorite dips!
MY FAVORITE PITA CHIP FLAVORS
- Sea Salt. As the name suggests, these pita chips just have a sprinkling of sea salt. Why sea salt? It tends to be coarser and doesn’t “melt” into the chip, so you get those bursts of saltiness that I love in a savory snack!
- Za’atar Seasoned. These chips are bright, tangy, and a little earthy. You can get premade za’atar seasoning blends at some grocery stores, or feel free to make it yourself. I tend to use a roughly equal combo of toasted sesame seeds, dried thyme, dried oregano, sumac, and cumin, plus a bit of sea salt, to taste.
- Garlic & Herb. For these chips, I sprinkle with garlic powder, dried oregano, dried basil, and parmesan cheese. Feel free to switch up the herbs as desired!
- Cinnamon Sugar. If you’re a sucker for a sweet snack, these are for you. They’re simply sprinkled with ground cinnamon and granulated sugar– you can add just a pinch of salt if you’d like as well.
WHAT TO SERVE WITH PITA CHIPS
- Hummus. All sorts of hummus go great with pita chips, and they’re definitely the quintessential pair. You can stick with the originals or get fancy by dipping your cinnamon sugar pita chips in chocolate hummus! Sounds weird, tastes amazing.
- Feta Dip. Oh man, it doesn’t get betta than feta. This dip is one of my all-time favorites and it goes great with the sea salt or za’atar pita chips.
- Other Mediterranean spreads. Baba ghanoush, tzatziki, muhammara, and more will all pair deliciously with your pita! This platter features a bunch of recipes you’ll love!
- Your favorite chip dips. Anything that would go with potato chips will work with pita chips! Spinach dip, french onion dip, buffalo chicken dip, whatever your heart desires.
- Use them as croutons. Pita chips make great croutons on salads or soups! I especially love putting them on a Greek salad.
- Charcuterie board. Pita chips go great with olives, sliced cheese, almonds, and more, so feel free to use them in place of crackers on a charcuterie board.
- 4 whole pitas
- 3 tablespoons olive oil
- Sea salt, to taste
- Seasonings, as desired (see notes)
- Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
- Cut one pita into 8 triangles. Then separate the two sides of each triangle to create 16 individual pita chips. Repeat with the remaining pitas.
- Place the pitas on the lined baking sheet. Brush or spray the pitas with olive oil. Turn over and oil the opposite side.
- Sprinkle with sea salt, as desired, or other seasonings. (See note.)
- Bake until lightly browned, about 6 minutes.
- Remove from oven and let cool. Serve or store in an air-tight container.
- Sea Salt. Top with sea salt only before baking. You can optionally sprinkle with fresh parsley after baking for color.
- Za’atar Seasoned. Use premade za’atar seasoning blend, or feel free to make it yourself. I tend to use a roughly equal combo of toasted sesame seeds, dried thyme, dried oregano, sumac, and cumin, plus a bit of sea salt, to taste.
- Garlic & Herb. Sprinkle with garlic powder, dried oregano, dried basil, and parmesan cheese.
- Cinnamon Sugar. Cinnamon and granulated sugar are all you need. Add a pinch of salt if you want a sweet and salty combo.