Pita Chips

by Sabrina Snyder

Published on

5 Comments

5 from 2 votes
8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Homemade Pita Chips are perfect for snacking and with your favorite dips! Pita triangles brushed with olive oil, lightly seasoned, and baked until crunchy.

Homemade Pita Chips and Easy Hummus Dip are the best pair of Appetizer Recipes for any party! Snacking is super easy with this made-in-20-minutes baked Pita Chip recipe!

Pita Chip in hand

PITA CHIPS

Chips and dips are party staples, but that doesn’t mean you have to stick with store bought tortilla chips for your favorite dips. These crunchy Mediterranean chips aren’t just for hummus. They go just as good with Guacamole as they do super bowl favorites like Cheesy Beef Dip!

Making your own Pita Chips is super easy and quick! Just grab a package of pita bread, cut in to wedges, drizzle with olive oil, and bake until crispy and golden brown. You can add all kinds of seasonings, like garlic powder or parmesan cheese, for savory dips. Or make them sweet like Cinnamon Tortilla Chips for Fruit Salsa! 

The best part of making Homemade Pita Chips is that you can make a little or lot at a time. It’s just as easy to make a big batch of Pita Chips for the Super Bowl and holiday parties as a quick snack for one. Store them in small baggies for snacking on the go for up to a week.

If you want super crispy Pita Chips, separate pita bread with pockets into two separate layers before spreading on the baking sheets. You can also cut the pita rounds into long strips, about an inch or two wide, instead of pita triangles. These smaller, crispy Pita Chips will cook faster so check them after 8 or 10 minutes.

Pita Chips from the grocery store are usually so pricey! You can buy multiple bags of pita bread for the same price as one small bag of Pita Chips. Homemade Pita Chips aren’t just a cheap way to get this crunchy snack, it means you get to control the ingredients too!

Baked Pita Chips is the best way to make these chips. Not only is it healthier, but the thicker pita bread traps oil so fried Pita Chips are pretty greasy. You can make them in the air fryer though with our instructions later in the post! The air fryer makes them super crispy and is great in the summer when you don’t want to turn on the oven.

These crunchy Pita Chips are great as a side dish to your favorite Mediterranean, Middle Eastern, or Indian dishes. You can also dice them into really small strips before baking (or crush after baking) for a crispy topping for Lamb Curry or a Greek Salad.

AWESOME DIPS TO SERVE WITH PITA CHIPS

AIR FRYER PITA CHIPS

Preheat your air fryer to 350 degrees. Cut pita triangles as usual, separating layers if pita bread has a pocket. Arrange pita triangles in a single layer in air fryer basket. Spray lightly with olive oil and season. Cook for about 4 minutes, flip and cook an additional 3-4 minutes or until golden brown and crispy. Repeat with remaining pita triangles.

Pita Chips in baking pan

VARIATIONS ON PITA CHIPS

  • Italian Pita Chips: Top your Pita Chips with grated parmesan cheese, Italian seasoning blend, and garlic powder for Italian Pita Chips.
  • Middle Eastern Pita Chips: Make a za’atar spice blend of fresh thyme, sesame seeds, ground sumac, and salt for tasty Middle Eastern Pita Chips.
  • Savory Seasonings: Other savory seasonings that taste great on pita chips are paprika, cumin, oregano, chili powder, or cayenne pepper.
  • Pita Bread: Instead of white pita bread, try whole wheat pita bread, naan bread or any flavored flatbread for this Pita Chips recipe.
  • Sweet Pita Chips: Instead of olive oil, use a pastry brush to cover the pita triangles with melted butter. Sprinkle a ½ cup of cinnamon sugar mixture evenly over chips and bake as usual.

EVEN MORE APPETIZER DIPS FOR PITA CHIPS

Jalapeno Popper Dip on Chip

HOW TO STORE PITA CHIPS

  • Serve: Store Pita Chips in an airtight container at room temperature for up to 1 week. Line the container with a paper towel to absorb moisture.
  • Store: You can keep Pita Chips in the refrigerator but they will get soft. Reheat in the oven make them crispy again.
  • Freeze: Freeze Baked Pita Chips for up to 3 months in an airtight container. Cool completely so no moisture collects and thaw before reheating in the oven.

Cut Up Pita Chips in baking pan

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Dinner, then Dessert

Pita Chips

Homemade Pita Chips are perfect for snacking and with your favorite dips! Pita triangles brushed with olive oil, lightly seasoned, and baked until crunchy.
Yield 8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Middle Eastern
Author Sabrina Snyder
Baked Pita Chips
PrintRate

Ingredients
 

  • 6 pita rounds , cut up into 2-3" pieces
  • 1/4 cup olive oil
  • 1 clove garlic , crushed
  • 1 teaspoon kosher salt

Instructions

  • Preheat oven to 375 degrees.
  • Spread pita pieces in a single layer a baking sheet.
  • Mix olive oil, garlic and salt.
  • Brush the surfaces of the pita bread pieces with the olive oil mixture.
  • Bake for 12 to 15 minutes then flip and bake for 3 minutes.

Nutrition

Calories: 178kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Keyword: Pita Chips

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Pita Chips collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I am in love with these chips! Hummus is one of our favorite snacks and these chips are perfect for dipping. YUM!

    Reply