This Baked Pita Chips recipe is super simple and delicious! The chips can be seasoned with salt, za'atar, or your favorite herbs and spices. Although store-bought pitas can be used, I prefer using homemade pita bread.
There are many snacks that I can take or leave, but pita chips are not one of them. When I can't find Stacy's pita chips at the local grocery store, I just make my own. I love crunchy, crispy pita chips, especially when seasoned with za'atar (a Middle Eastern spice mix, prepared with thyme, hyssop, sesame seeds, and sumac).
Baked pita chips can be light and crispy, perfect for snacking right out of the bag, or thick and crunchy, sturdy enough to stand up to any dip. I especially enjoy them with authentic Lebanese hummus and ful medames.
I like to make a combination of the two, especially when entertaining, so that my guests have both options to choose from. They're the perfect addition to a Mediterranean charcuterie board or a mezze platter. They're also excellent in a Lebanese fattoush salad!
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🧐 Why This Recipe Works
- Making baked pita chips is a great way to use up stale pita bread.
- Homemade pita chips don't have unwanted ingredients like store-bought pita chips, especially when made with homemade pita bread.
- You can use whole wheat or white pita bread to make this baked pita chip recipe.
- These chips taste great on their own, but I love serving them with baba ganoush, spinach artichoke dip, and purslane dip.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Pita bread: Use white or whole wheat pita. If you have to, you can substitute naan bread or flatbread.
- Oil: I like to use extra virgin olive oil but avocado oil is another great option. If you prefer to use less oil, you can spray the pita wedges with cooking spray.
- Salt: If you don't have kosher salt, substitute sea salt.
- Seasoning: There's nothing better than za'atar seasoning. However, feel free to use your favorite seasoning including garlic salt, seasoned salt, or black pepper. You can also add your favorite dried herbs. Pick from parsley, thyme, oregano, and basil.
*A full list of ingredients can be found in the recipe card at the bottom of the page.
🔪 Helpful Tools
- Sharp knife or a pizza cutter
- Pastry brush
- Baking sheet
🫓 How to Make Thick Baked Pita Chips
Preheat oven to 425℉
Step 1: Using a sharp knife, slice pita bread in half so that you have two half circles. Generously brush the outside and sides of the pita bread with olive oil, then slice each half into 4 to 6 wedges.
Pro Tip: Some recipes call for slicing the pita bread into wedges, then brushing one pita wedge at a time. I've tried both ways and brushing the pita bread before slicing it is quicker and easier!
Step 2: Place pita triangles on a baking sheet, in a single layer. Sprinkle with kosher salt, za'atar spice, or one of the other optional seasonings listed below.
Step 3: Bake pita chips in preheated oven for 10 minutes, or until golden brown and crunchy. Flip halfway through.
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Pro Tip: Since oven times can vary, keep an eye on the pita chips to keep them from burning. If you find they're not crispy enough, you can bake them a little longer.
How to Make Thin & Crispy Pita Chips
If you prefer to make thin and crispy chips, carefully separate the pita pocket into 2 circles. Brush each circle on both sides with olive oil, then slice into wedges. Arrange in a single layer on a baking sheet and season with salt, za'atar, or your favorite seasoning. Bake in a preheated 375℉ oven for 7 to 8 minutes.
🫙 How to Store Pita Chips?
Store completely cooled chips in an airtight container or a plastic ziplock bag for up to 4 days.
🧂Other Seasoning Ideas
These chips are delicious when seasoned with plain salt, however, once in a while, it's fun to change things up. I recommend trying them with salt first, then some of the variations below to find your favorite flavor!
- Za'atar spice
- Sumac powder
- Garlic salt or garlic powder
- Everything but the bagel sesame seasoning blend
- Lemon pepper
- cinnamon sugar
🤷🏻♀️ Recipe FAQs
Pita chips are crunchy chips made with baked pita bread. The chips can be served with dips, used as a crouton substitute in salads, or enjoyed on their own.
Pita chips are great for dipping! What you dip them into is totally up to you. The most common dip to serve with these chips is hummus, but they also pair well with baba ghanoush and tzatziki sauce.
👩🏼🍳 Pro Tips
- Another option for making thinner pita chips is to use lavash bread instead of pita bread.
- Notice that I don't line the baking sheet with parchment paper. I do this on purpose because the chips crisp up and brown better when they come in direct contact with the baking sheet.
- If you have pita bread that's broken into pieces, don't let that stop you! You can make this recipe with strips or pieces of pita bread. It's not about the shape, it's all about the flavor!
- This is a small batch recipe but can be doubled or tripled for a larger crowd.
🥙 Related Recipes
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📖 Recipe
Baked Pita Chips Two Ways
Equipment
Ingredients
- 2 pita pockets
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
Optional Ingredients
- 1 teaspoon za'atar seasoning
Instructions
Preheat oven to 425℉
- Using a sharp knife, slice pita bread in half so that you have two half circles. Generously brush the outside and sides of the pita bread with olive oil, then slice each half into 4 to 6 wedges.
- Place pita triangles on a baking sheet, in a single layer. Sprinkle with kosher salt, za'atar spice, or one of the other optional seasonings listed below.
- Bake pita chips in preheated oven for 10 minutes, or until golden brown and crunchy. Flip halfway through. See post for instructions on how to make thin pita chips.
Notes
- Some pita chip recipes call for slicing the pita bread into wedges, then brushing one pita wedge at a time. I've tried both ways and brushing the pita bread before slicing it is quicker and easier!
- Since oven times can vary, keep an eye on the pita chips to keep them from burning. If you find they're not crispy enough, you can bake them a little longer.
- Another option for making thinner pita chips is to use lavash bread instead of pita bread.
- Notice that I don't line the baking sheet with parchment paper. I do this on purpose because the chips crips up and brown better when they come in direct contact with the baking sheet.
- If you have pita bread that's broken into pieces, don't let that stop you! You can make pita chips with strips or pieces of pita bread.
- This recipe makes a small batch of pita chips. You can easily double the recipe if serving a larger crowd.
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