Today’s recipe Pita Chips is one you’ll be making over and over! Nothing like homemade Pita Chips that you can flavor, bake and enjoy for days, even weeks! Make this Pita chips recipe with video and serve with your dips like Whipped Feta or enjoy as is!
As obvious and straightforward as Pita Chips may sound, I can’t tell you how many messages I received for the perfect way to make them. So I wanted to share a detailed step by step and video process of making homemade pita chips for you guys.
Pita chips are thin wedges of pita bread baked or air fried until crisp and golden. When made properly, they are evenly crunchy, lightly seasoned, and sturdy enough for dips without breaking.
The best pita chips should be crisp throughout (not chewy in the center) with a golden, not pale color. They should be evenly seasoned, sturdy for scooping and not greasy at all.
So initially after sharing my Whipped Feta recipe, I started getting requests for the chips. If you came across my (must try) Labneh Dip with Zaatar Pistachio Mint Olive Topping you’ll notice I make really thin Zaatar spiced chips. Those are different as they’re thinner, more delicate and not ideal for all types of dips.
So here’s my absolute favorite and all you should know!
What Are Pita Chips
Pita chips are toasted or baked wedges of pita bread, commonly served with Mediterranean and Middle Eastern dips such as hummus and baba ghanoush.
They originate from the use of day old pita in regions like Egypt, Lebanon, Greece and Turkey. Traditionally, they’re made with stale bread so it can be repurposed rather than discarded. Crisping it enhanced flavor and shelf life.
Modern packaged pita chips are industrially dried and fried or baked for stability, but homemade versions can be superior in freshness and texture.
In brief, they are crunchy triangular shaped chips made out pita bread that are flavored in different spices. This is our family recipe below.
Why Homemade Pita Chips Are Better
There are so many reasons why I love making this recipe at home versus buying them. Here’s why:
- I get to chose the type of pita, hence I get to decide the final texture, thickness and crunchiness of the chips.
- Since I loved baked pita chips, I get to choose that as well.
- You can flavor the chips endlessly!
- Today’s recipe is flavored with a simple olive oil, garlic powder and oregano flavored.
- I absolutely love the Zaatar spice and olive oil topping I used in the Labneh Dip with Zaatar Pistachio Mint Olive Topping.
- You can also use a garlic Parm and olive oil mixture or a sweet cinnamon sugar mix.
- Cooking the Pita Chips is another dimension! Fried pita chips taste different than the baked ones, so trying both will offer you more options.
- Homemade has fresher flavor, customizable seasoning no preservatives and better olive oil quality.
- You can serve them with dips like Ultimate Hummus Dip, Blue Cheese Sauce or Dip, Whipped Feta, muhammara, tzatziki and more!
- Also lovely to add to your platters like Smoked Salmon Platter, Lemon Chicken Hummus Platter, Ultimate Lamb Kabab Platter or as a side to soups and salads.
Ingredients for Homemade Pita Chips
As I mentioned, there are endless ways to flavor up your chips, but today I am going with the classic yet so good garlic olive oil flavor.
- Pita bread
- Extra Virgin olive oil
- salt (Kosher Salt)
- Optional: garlic powder, za’atar, paprika, basil, black pepper, dried parsley, dried oregano
Choosing the Best Pita Bread
Look for:
- Pocket-style pita bread
- Soft but not necessarily fresh, it has to be malleable
- No cracking on the bread or as you handle it
- Moderate thickness, because thin pita will make crispier chips, and thicker pita will make chips that are sturdier chips for scooping.
- Whole wheat pita bread creates a nuttier flavor.
- Avoid very fresh, steamy pita, it takes longer to crisp up.
Why Olive Oil Matters
- It promotes even browning
- Enhances flavor
- Prevents dryness
- Carries spices throughout the bread evenly.
- To little oil will create pale chips.
- Too much oil crates greasy chips.
- Ideal ratio is a light, even coating, not a soaking one.
You can read about my love for Moroccan olive in this Olive Oil Cake, Tuna Salad Recipe with Olive Oil Dressing, Burrata Cheese, Honeynut Squash, Butternut Squash Casserole and more!
How to Make Pita Chips
Preheat Oven
- Preheat the oven to 375°F (190°C) , moderate heat prevents burning before drying.
Mix the Seasoning
- In a small bowl, mix together the seasoning and olive oil until all blended.
How to Cut The Bread For Pita Chips
So let’s start with the pita bread. While I don’t have a recipe for homemade pita bread yet, I assure you that soon I will! Just working final tweaks 🙂
- In this case we start with store bought Pita bread. I prefer Greek style pita pocket which is in fact pocketless. This is to offer a thicker style pita chip which would work with any dip consistency. I’ve used white pita bread today however you can try whole wheat pita too!
- Now it’s time to cut into triangles and to do that you’ll need a pizza cutter (my favorite tool) or a sharp knife.
- In order to perfectly cut pita triangles, you’ll fist cut each pita bread in half.
- Then you’ll need to cut each half into another half.
- Now cut each quarter in half.
- Each pita bread should give you 8 pita triangles, pita pieces or pita chips.
- Now you’ll repeat this with the remaining pita bread and preheat your oven.
Season The Pita Pieces
- Arrange the pita triangles on a sheet pan lined with parchment paper for easy cleanup.
- Brush generously with the olive oil and herb garlic mixture. Like Be Generous here. Ig you’re using thin pita chips, make sure to brush a thinner layer so you don’t end up overloading the oil.
- Leave the salt till the end! This is my way of making sure each piece of pita chip will be nice and seasoned. Often times when you mix in the salt, it doesn’t get evenly distributed when you brush on the bread. You can use salt and pepper if you’d like.
Bake the Pita Wedges
And they’re off to bake! Bake time will depend on the thickness of your pita bread.
Golden, crunchy and dreamy homemade pita crispy chips right out of the oven! Look how nice and thick and crunchy those are!
Now they need to cool completely and the good flavor will shine through. They’re gonna harden slightly as they cool. Serve them with your favorite dips, salads and soups! seriously so so good!!
Air Fryer Pita Chips
- Preheat to 350°F (175°C).
- Cook in batches for 5–7 minutes.
- Shake halfway through.
- Air fryer method is faster but requires cooking in small batches.
Pro Tips For Pita Chips
- Use Greek Pocketless pita bread for this recipe. It yields crispy, thick chips that are best for all sorts of dips, salads and soups.
- You can substitute whole wheat bread for white bread.
- If you’re looking for thinner chips, then use Middle eastern style pita bread.
- Slice into wedges as shown above &. in the video.
- Each bread yields 8 chips.
- Make the garlic herb mixture using dried spices, avoid fresh parsley or any fresh herbs as they will burn.
- Mix the spices with good quality olive oil such as Mina (you can find it here) Moroccan Olive oil.
- Brush generously with the olive oil herb garlic mixture, the bread will soak up all the flavors.
- Always add the salt at the end to make sure the seasoning is even.
- once out of the oven, let the chips cool for 2 minutes before serving.
- Enjoy with dips, salads, soups, or on their own.
Pita Chip Variations
- Garlic Pita Chips: Add garlic powder to the oil mixture.
- Za’atar Pita Chips: Sprinkle za’atar with the olive oil.
- Parmesan Pita Chips: Add grated Parmesan during last 2 minutes.
- Whole Wheat Pita Chips: Use whole wheat pita for nuttier flavor.
- Cinnamon Sugar Pita Chips: Brush with butter, sprinkle sugar and cinnamon before baking.
Why are My Chips Soggy?
Possibly because they’re not baked long enough. To fix this, return to the oven or air fryer for 2–4 minutes.
What if My Chips Burned?
It’s because you used too high temperature or uneven thickness of the bread, or an old oven with uneven heat distribution. To avoid this, start with a lower oven slightly and check to rotate the tray every few minutes.
Why are My Chips Too Hard
If pita chips are too hard, they are overbaked. To avoid this, always bake slightly shorter next time.
What if the Seasoning is Uneven
This happens if the oil is not distributed evenly, especially if you drizzled the oil mixture instead of brushing it. To prevent this, brush the oil mixture instead of drizzle, and brush a thin layer, then go over it with extra.
Are pita chips healthy?
Yes! Especially today’s recipe as they are baked and not fried!
How to Store Pita Chips?
- Store leftovers in airtight container or in a ziploc which is my favorite way.
- Room temperature up to 5 days.
- If softened after storing, 7eheat at 350°F for 3 minutes.
- Do not refrigerate because humidity softens them.
- To Freeze: place the ziploc bag in the freezer, and defrost it before using for 30 minutes. It remains crispy and delicious!
Make Ahead & Scaling
For parties, this recipe can scale easily, no recipe adjustment needed. Just follow this:
- Bake in batches
- Cool fully
- Store in sealed container
What do you use pita chips for?
Aside from the Whipped Feta, Ultimate Hummus Dip, Labneh, and dips, you can use them with Homemade Salsa, Authentic Guacamole Recipe, Best Strawberry Corn Salsa, Soup Recipes, Salad Recipes
How do you make pita chips crispy?
Bake at 375°F in a single layer until golden and firm, then cool completely.
Can you make pita chips in the air fryer?
Yes, cook at 350°F for 5–7 minutes in batches.
How long do homemade pita chips last?
Up to 7 days stored airtight at room temperature.
Can you use fresh pita bread?
Yes, but slightly day old pita crisps more evenly.
Why are my pita chips chewy?
They were underbaked or overcrowded.
Pita Chips
Today's recipe Pita Chips is one you'll be making over and over! Nothing like homemade Pita Chips that you can flavor, bake and enjoy for days, even weeks! Make this Pita chips recipe with video and serve with your dips like Whipped Feta or enjoy as is!
Ingredients
- 2 Pita Bread Greek style pita, cut into wedges
Olive Oil Garlic Herb Mix
- 1/2 cup Olive Oil Moroccan Olive oil
- 1 teaspoon granulated garlic
- 2 teaspoon parsley dried
- 1 1/2 teaspoon oregano dried
- 1/2 teaspoon salt kosher
Instructions
-
Start by slicing the bread. A pizza cutter is best for this job.
-
Slice each pita bread in half. And then each half into half so you'll end up with 4 quarters.
-
Take each quarter and slice it into half again so you'll have eighths.
-
Each bread should make 8 wedges of pita chips.
-
In a small bowl mix all the olive oil ingredients excelt for the salt.
-
Preheat the oven to 375 degrees F.
-
Arrange the pita chips in a single layer over parchment paper on a baking sheet.
-
Brush generously with the olive oil mixture.
-
Sprinkle the salt at the end.
-
Bake the chips for 12-15 minutes until golden and firm.
-
Let them cool for a few minutes before serving.
-
enjoy!
Recipe Video
Recipe Notes
Pro Tips For Pita Chips
- Use Greek Pocketless pita bread for this recipe. It yields crispy, thick chips that are best for all sorts of dips, salads and soups.
- You can substitute whole wheat bread for white bread.
- If you're looking for thinner chips, then use Middle eastern style pita bread.
- Slice into wedges as shown above &. in the video.
- Each bread yields 8 chips.
- Make the garlic herb mixture using dried spices, avoid fresh parsley or any fresh herbs as they will burn.
- Mix the spices with good quality olive oil such as Mina (you can find it here) Moroccan Olive oil.
- Brush generously with the olive oil herb garlic mixture, the bread will soak up all the flavors.
- Always add the salt at the end to make sure the seasoning is even.
- once out of the oven, let the chips cool for 2 minutes before serving.
- Enjoy with dips, salads, soups, or on their own.
Pita Chip Variations
- Garlic Pita Chips: Add garlic powder to the oil mixture.
- Za’atar Pita Chips: Sprinkle za’atar with the olive oil.
- Parmesan Pita Chips: Add grated Parmesan during last 2 minutes.
- Whole Wheat Pita Chips: Use whole wheat pita for nuttier flavor.
- Cinnamon Sugar Pita Chips: Brush with butter, sprinkle sugar and cinnamon before baking.
Why are My Chips Soggy?
Possibly because they're not baked long enough. To fix this, return to the oven or air fryer for 2–4 minutes.
What if My Chips Burned?
It's because you used too high temperature or uneven thickness of the bread, or an old oven with uneven heat distribution. To avoid this, start with a lower oven slightly and check to rotate the tray every few minutes.
Why are My Chips Too Hard
If pita chips are too hard, they are overbaked. To avoid this, always bake slightly shorter next time.
What if the Seasoning is Uneven
This happens if the oil is not distributed evenly, especially if you drizzled the oil mixture instead of brushing it. To prevent this, brush the oil mixture instead of drizzle, and brush a thin layer, then go over it with extra.
Are pita chips healthy?
Yes! Especially today's recipe as they are baked and not fried!
How to Store Pita Chips?
- Store leftovers in airtight container or in a ziploc which is my favorite way.
- Room temperature up to 5 days.
- If softened after storing, 7eheat at 350°F for 3 minutes.
- Do not refrigerate because humidity softens them.
- To Freeze: place the ziploc bag in the freezer, and defrost it before using for 30 minutes. It remains crispy and delicious!
Make Ahead & Scaling
For parties, this recipe can scale easily, no recipe adjustment needed. Just follow this:
- Bake in batches
- Cool fully
- Store in sealed container
What do you use pita chips for?
Aside from the Whipped Feta, Ultimate Hummus Dip, Labneh, and dips, you can use them with Homemade Salsa, Authentic Guacamole Recipe, Best Strawberry Corn Salsa, Soup Recipes, Salad Recipes
How do you make pita chips crispy?
Bake at 375°F in a single layer until golden and firm, then cool completely.
Can you make pita chips in the air fryer?
Yes, cook at 350°F for 5–7 minutes in batches.
How long do homemade pita chips last?
Up to 7 days stored airtight at room temperature.
Can you use fresh pita bread?
Yes, but slightly day old pita crisps more evenly.
Why are my pita chips chewy?
They were underbaked or overcrowded.
The chips were delicious. I had them with beet hummus and paired very well. Thanks for the recipe!
This is such a great recipe for making homemade pita chips. Your seasonings are delicious, and now I am itching to try other seasonings too.
I love how versatile this recipe is! It’s a perfect fit for my family! So delicious!
I never realized how easy it is to make your own pita chips at home! These are amazing!!
Pita chips are the best! I love how flavorful this recipe is!
Wow.. these looks so good and so flavorful.. can’t wait to make them at home.
OK, just wow! What a beautiful pita chips recipe, I have to give it an try. I love all the flavors, thanks for sharing!
We loved your pitta chips, they were gone in one sitting. Thanks for the tip of sprinkling the salt on last.
I eat pita chips all the time. I love their flavor and texture. I’m so excited to try making my own with this recipe.