Here’s a fun and easy thing to make that will elevate your next batch of hummus, baba ganoush or muhammara dip: homemade pita chips! A couple of weeks ago, I made a big batch of our fresh pita bread, then used the leftovers to make homemade pita chips to use in this Fattoush Salad– it was so satisfying! If you have a Middle Eastern Market near you, I highly suggest purchasing their ultra-thin, extra-large (10-12 inch) whole wheat pita bread normally in the freezer section; I always load up on these and keep them in my freezer and use them for wraps, and spontaneous gatherings- so delicious! This technique will also work with lavish wraps.
Why You’ll Love Homemade Pita chips
- Made in 20 minutes or less! Depending on the thickness of your pita bread, the baking time will vary from 10-20 minutes. Simply Season and slice your pita chips then place them in the oven to bake.
- A healthier alternative to store-bought pita chips. Store-bought pita chips tend to contain refined inflammatory seed oils. I prefer to use olive oil ( ideally spray olive oil).
- A crunchy, flavorful snack! These savory pita chips are earthy with just the right amount of salt in each bite. They are just as addicting without the optional additions, but adding seeds and spices to the chips gives them an herby, zesty flavor boost!
What You’ll Need
- Pita bread– Make sure to purchase pita “pockets”- and the thinner the better! The best pita pocket bread can be found at your local Middle Eastern Market in the freezer section. I always opt for whole wheat, ultra thin 12-inch rounds and load up on these, storing them in my freezer. Lavash bread will also work beautifully here. Thicker pita pockets will work, but you’ll want to split them open.
- Olive oil– Use a good quality olive oil with a rich and earthy, subtly sweet aroma. The oil gives these pita chips their flavor, so you want to choose the right brand. When applying the oil to the chips, make sure to coat them well!
- Salt– Flaky salt will give these pita chips their addicting flavor!
- Optional Seasonings: Get creative and add sesame seeds, zaatar, dukkah, garam granulated garlic powder (or onion powder), sumac, furikake, black pepper, dried herbs like thyme or oregano, or try everything bagel spice. You’ll likely have one or two of these in your pantry already! Think about how you’ll be using your pita chips—whether in a dip or as a topping—and how you want the dish’s flavor to pair with these chips.
How to Make Homemade Pita Chips
Preheat the oven to 300F.
Season the pita bread. Sprinkle with salt and add any of the optional spices or seeds, getting creative with what you have in your spice rack! Here I am using our homemade zaatar!
Cut into triangles or wedges. With a sharp knife or pizza cutter, make pita triangles or cut into long wedges like you see here, for a fancier presentation. Spread the pita chips onto a parchment paper lined baking sheet in a single layer.
Bake pita chips. Bake until crisp and golden, this should take 10-20 minutes, depending on the thickness of your pita bread. Thinner pita bread won’t take as long as thicker pita, so keep an eye on your oven!
Let the pita chips cool. Once the chips are ready to be removed from the oven, let them cool so they crisp up even further.
How to Store Pita Chips
Once cool, serve right away or store them in a sealed container or ziplock bag for up to 2 weeks. You can store them at room temperature on the counter or in your pantry. A dry environment will help them preserve their texture.
- Use the right kind of pita. Look for pita pockets and choose the thinnest option you can find. I buy ultra-thin, 12-inch whole wheat pita pockets from a local Middle Eastern Market in the freezer section, always keeping a few packages stocked in my freezer at all times! If you can only find thicker pita pockets, cut them in half, then split them apart to create thinner pieces.
- Use Olive oil for the best flavor!
- Don’t skip the flavor additions! While the additions are optional, they make these Homemade Pita Chips more fun to create and even more interesting to enjoy. Use sesame seeds, zaatar, dukkah, garam masala, granulated garlic powder (or onion powder), furikake, or everything bagel spice. Or, create your own combination of any of the suggestions listed here!
What to Serve with Pita Chips
Serve as part of a mezze platter with dips like hummus, tzatziki, baba ganoush, Muhammara Dip or whipped ricotta, add to salads, or serve with soups! I love these with our Middle Eastern Lentil soup- so tasty!
More Ways to Enjoy Homemade Pita Chips
- Dips: Smoky Harissa White Bean Dip, Muhammara Dip, Tandoori Hummus
- Party platters: Farmers Market Veggie Platter with Dips, How to Build a Stunning Cheese Board
- In place of croutons on soups or salads: Roasted Butternut Squash Soup, Best Homemade Tomato Soup, Harvest Vegetable Soup, Chickpea Salad, Kale Salad
When compared to store-bought chips and other packaged snacks, Homemade Pita Chips are a much healthier choice. When making your own pita chips you get to control the amount of salt, as well as how much and what type of oil to use.
Once the pita chips have cooled, store them in an airtight container or ziplock bag at room temperature for up to 10 days. The pita chips will maintain a better texture if kept in a dry environment—not the fridge.
You can enjoy pita chips on their own, or serve them alongside a delicious, creamy dip! Break them into smaller pieces and serve on top of a salad or soup. They’re especially great with hummus.
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Enjoy making the pita chips! xoPrint
- Preheat oven to 300F
- If pita bread is thick, cut it in half, then split the pockets open so you have thinner pieces. Brush or spray top side with olive oil. Sprinkle with salt and any of the optional spices or seeds.
- Cut into triangles or long wedges.
- Place on a parchment-lined sheet pan in the middle of the oven.
- Bake until crisp and golden, 10-20 minutes, depending on the thickness of the pita. Keep a close eye, lowering heat if need be! The thinner the pita, the faster it will cook.
- Let them cool, they will further crisp up as they cool.
- Store in a sealed container or ziplock for up to 14 days.
- Serving Size: 3-4 large pita chips
- Calories: 104
- Sugar: 0.9 g
- Sodium: 265.5 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 17.9 g
- Fiber: 2 g
- Protein: 3.1 g
- Cholesterol: 0 mg