Our Homemade Baked Pita Chips are as easy to make as they are delicious! Crunchy, crispy, and perfectly seasoned, they’re the perfect dipper for many of your favorite dips.
After one taste of these crunchy beauties, you won’t be buying store-bought pita chips again! I suppose the better question is, why buy store-bought chips when you can make your own homemade, crispy chips in under 30 minutes?
It’s a great way to use up leftover pita bread, but I must warn you that once your family tries our homemade pita chips, you’ll likely find yourself buying pita bread just so that you can make them.
Use my step-by-step recipe to make your own homemade pita bread.
Ingredients for Homemade Pita Chips
Let’s start by gathering the necessary ingredients to prepare our homemade pita chips recipe. Culinary professionals refer to this as mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Use Other Seasonings?
Absolutely! You can change up the seasonings every time you make homemade pita chips. You can add cumin, chili powder, smoked paprika, sesame seeds, and onion powder.
To take them in a different direction, try any of your favorite seasoning blends. Lemon pepper, Zatar, Italian seasoning, Old Bay, and Cajun seasoning are some of my favorites.
To create a sweet version, try adding a touch of brown sugar and cinnamon, or apple pie seasoning.
How to Make Pita Chips
Follow along with my simple step-by-step instructions to learn how to make pita chips in your home kitchen.
- Preheat the oven to 425°F.
- Get out a large baking sheet. Do not line the baking sheet with aluminum foil or parchment paper.
- Add the garlic powder, dried oregano, sea salt, and black pepper to a small bowl.
- Mix to combine and set aside until needed.
- Use a pastry brush or silicone brush to coat both sides of the rounds with extra virgin olive oil.
- Sprinkle the seasoning mixture over the top of one side.
- Cut each round into eight small pita triangles.
- Place the pita pieces in a single layer on the baking sheet.
If you are using a double-layer pocket pita, use a sharp knife to cut down the seam, making two rounds. If you use single-layer pitas, you can skip this step.
Place the pan on the center rack of the preheated oven and bake until the chips are lightly golden brown, 5-10 minutes.
*Turn the chips over when they start to get too dark.
Your whole family is going to love the wonderful crunch and delightfully simple seasoning of our homemade pita chips, and you’ll love how easy they are to make!
Store any leftover pita chips in an airtight container at room temperature for 3 to 4 days. Do not refrigerate them, as they will get soggy. They can be kept frozen in an airtight container for up to two months.
Recipe FAQs
Hummus is one of my favorite dips to use with pita chips. Other options are tzatziki, baba ganoush, queso, whipped feta, spinach artichoke dip, eggplant dip, and salsa fresca, but any of your favorite dips would work well.
Regular or whole wheat pita bread can be used for this recipe. If you use double pita bread with a pocket, it will need to be cut into thinner layers. Of course, if you prefer a thicker chip, you don’t have to separate the pockets.
Yes, you can. Add these pita triangles to the air fryer basket and cook for 10-15 minutes at 320°F, stopping to gently toss the basket every 3-5 minutes until you reach your desired crispness.
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Pita Chips
Equipment
- sheet pan
Ingredients
- 3 large pita bread rounds homemade or store-bought
- 3-4 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- hummus -or roasted eggplant dip to serve with chips
Instructions
- Pre-heat the oven to 425 degrees F.
- Get out a large sheet pan. Do not line with aluminum foil or parchment paper.
- Add the garlic powder, dried oregano, sea salt, and black pepper to a small bowl. Mix to combine and set aside until needed.
- If you are using double-layer pitas, use a sharp knife to cut down the seam, making two rounds. If you use single-layer pitas, you can skip this step.
- Brush both sides of the rounds with olive oil, then sprinkle the seasoning mixture over one side.
- Cut each of the rounds into 8 small triangles and place them in a single layer on the baking sheet.
- Place the pan on the center rack of the preheated oven and bake until the chips are lightly golden brown for 5-10. Turn the chips over when if they start to get to dark.
- Let the pita chips cool completely before serving. Serve with hummus, roasted eggplant dip, or your favorite dip.
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