Learn how to make Pita Chips from scratch! These crunchy homemade chips are super delicious, healthy, and so easy to make … pair them with hummus or your fave dip for a tasty snack!
This post contains affiliate links.
I am all about about a delicious afternoon snack. It’s the perfect pick-me-up … that 3 PM slump is no joke!
Although I won’t turn down a potato chip (or ten … who am I kidding?), I try to avoid junk food temptation by choosing healthier, yet still crave-worthy treats.
For as long as I can remember, hummus has been one of my fave snacks. And there’s nothing that pairs better with this classic dip than veggies and homemade Pita Chips.
Homemade Pita Chips
If you’ve never made your own Pita Bread Chips before, you’re going to love this simple recipe! These yummy chips are crunchy, packed with flavor, and the perfect partner for almost any dip.
Of course, you can purchase Pita Crisps at any store, and I sometimes do (these chips are my favorite). So why DIY, when you can buy?
For are a few reasons:
- Store bought chips are often fried, and these chips are baked.
- You’ll know exactly what is in them … no mystery ingredients.
- You can customize the seasoning however way you want.
- It’s a great way to use up leftover pita bread.
- But most importantly … making these chips at home is so easy!
Pita Chips Ingredients
The ingredients for these baked chips are simple and straightforward!
Here’s what you’ll need:
- Pita Bread
- Extra Virgin Olive Oil
- Seasonings (I used garlic, salt, and pepper, but I’m sharing more ideas below.)
You’ll also need a couple baking sheets. I have and love this Circulon set … it’s nonstick, affordable, and super heavy duty.
About Pita Bread
For this recipe, I used the standard pita bread that you’ll find in the bakery (or bread) section of most grocery stores. The package came with 6 loaves, and each loaf was about 5 to 6-inches in diameter and had a pocket.
You can also use larger pita bread for this recipe, pocket-less pita bread, or even similar breads, like flatbread, lavash, etc. Just keep in mind that if you use a pocket-less or thicker bread that the bake time may be longer, and your chips may end up less crispy.
This recipe works with regular or whole wheat pita bread … I used whole wheat.
How to Make Pita Chips from Scratch
So let’s talk about how to make this baked Pita Chips recipe … it couldn’t be easier!
Prepping the Pita Bread
If you’re using pita bread with a pocket, start by using a serrated knife to carefully separate each pita into two single-layer rounds (see pic below). You can skip this step if you’re using pocket-less pita.
Then, cut each pita round into 8 wedges. I like to use a pizza cutter for this, but a serrated knife works, too.
The pita loaves I used were about 5 to 6-inches in diameter. If you’re using larger loaves (like the kind you might find in a Middle Eastern grocery store), feel free to cut your pita into rectangles instead of wedges.
Place the pita wedges on a baking sheet in a single layer. It’s important that the pita bread doesn’t overlap, because if it does, your chips won’t get as crispy.
Depending on how large your baking sheets are, you may need to bake the chips in a few batches. Don’t worry, they cook quickly!
Brush the wedges lightly with olive oil, flip them over, and brush the other side with oil, too. I like to use a silicon pastry brush for this … it’s so much easier to keep clean than a traditional brush.
Next, you’re going to sprinkle on the seasonings.
Pita Bread Chips Seasoning Ideas
There are so many ways to season toasted pita bread.
I made Garlic Pita Chips using a combination of garlic powder (onion powder works, too), salt, and pepper. Delish!
Here are some other ideas:
- Salt and Pepper – Super simple, super tasty! I use fresh cracked pepper and Kosher Salt (never table salt) in all my recipes … you really can taste a difference with better ingredients.
- Cinnamon Sugar – Sprinkle your chips lightly with cinnamon and a touch of sugar.
- Garlic and Herb – Add your favorite herbs (like basil, oregano, rosemary, etc.) to your chips along with the garlic powder.
- Spice Blends – Not sure what herbs and spices work together? Try experimenting with your favorite spices blends, like Cajun, Curry or Garam Masala, Herbs de Provence, Adobo Seasoning, Pumpkin Pie Spice, or Old Bay Seasoning.
- Parmesan – After flipping your chips, sprinkle them with grated Parmesan cheese before returning them to the oven. Parmesan tastes great in addition to garlic, herbs, etc., so have fun experimenting with flavors.
- Cheddar – Sprinkle your chips with a touch of grated cheddar after flipping them the first time. A sharp, aged, crumbly cheddar will work best.
- Spicy – Cover your chips with cumin, chili powder, garlic, and crushed red pepper flakes or cayenne.
- Everything Bagel – Top your chips with Everything But the Bagel Seasoning, a delicious blend of sea salt, garlic,onion, sesame seeds, black sesame seeds, and poppy seed.
I didn’t include the exact proportion of spices in my recipe. Simply sprinkle your chips lightly (or to taste) with your desired toppings. And by the way, I only seasoned one side of my chips, but you could do both if you prefer.
If you’re not sure how much seasoning to add, make a test batch. Then you can add more or less, depending on how you like the first batch.
Baking the Chips
Once the chips are topped with your choice of seasonings, it’s time to bake them.
Bake the chips for 5 minutes, then flip them over and bake for another 2 to 3 minutes. Once your chips are done, cool them on the pan or transfer them to a baking rack. As the chips cool, they will get crispier.
You’ll be using a hot oven (425 degrees), so your chips will cook quickly. Keep a close eye on them so they don’t burn.
If you’re using pocket-less pita bread, your chips may take a little longer to cook.
How Long Do Homemade Pita Chips Last?
If you’re not planning on eating the chips right away, let them cool, then store them in an airtight container. They should keep for couple weeks.
Okay, have I convinced you to make these yummy baked Pita Bread Chips yet?
They really are so delicious and so easy to make, too. Plus, it never hurts to have a healthy snack on hand.
You can eat these chips on their own, but personally, I love the classic combo of Pita Chips and hummus. Serve that with veggies, and you have a delightful snack (or even a light meal) that anyone will love.
Make sure to keep reading after the recipe, because I’m sharing some of my fave hummus and dip recipes!
Learn how to make homemade Pita Chips with this easy recipe ... they make a delicious snack paired with your fave dip!
- 1 package pita bread (Six 5-6 inch loaves with pockets)
- 3 tablespoons extra virgin olive oil
- garlic or onion powder
Preheat oven to 425 degrees.
Use a serrated knife to split each pita loaf into 2 halves, to make 2 single-layer rounds. (If you're using pocket-less pita, skip this step.)
Cut each pita round into 8 wedges. Place wedges in a single layer on a baking sheet (you will need more than 1 baking sheet).
Brush both sides of pita wedges with olive oil. Then sprinkle lightly with garlic or onion powder, salt, and pepper.
Bake pita wedges for 5 minutes. Flip, then bake for another 2 to 3 minutes, or until lightly browned and crunchy.
Cool pita chips completely, then store in an airtight container until ready to eat. Enjoy!
What to eat with pita chips?
Serve these Pita Bread Chips with your favorite hummus, dips, and spreads. Here are some recipes you’ll love:
- How to Make Hummus (the BEST, most authentic recipe + tons of hummus-making tips)
- Sun Dried Tomato Hummus
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
- Southwest Hummus with Spicy Corn Relish
- Caramelized Onion Dip
- Lemon Garlic Edamame Dip
What do you plan to eat these homemade pita crisps with?