Name: Pita Chips
Prep time: 5 min
Cook time: 12 min
Ingredients: 2 Pita Bread (Greek style pita, cut into wedges); 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)

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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.

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

In brief, they are crunchy triangular shaped chips made out pita bread. Most often you’ll find that homemade pita chips are baked, however you can also air fry them. And you’ll certainly find versions of fried pita chips too. My favorite would be baked pita chips.

Homemade Pita Chips

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 taste different than the baked ones, so trying both will offer you more options.
You can serve them with dips like Ultimate Hummus Dip, Blue Cheese Sauce or Dip, Whipped Feta 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.

Flavoring 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.

You’ll start with the dry spice mix in a small bowl : granulated garlic, dried parsley and dried oregano.

Then you’ll need quality olive oil. I love Mina Moroccan extra virgin olive oil which you can buy on amazon. It’s loaded with polyphenols (antioxidants) and has a rich taste like no other! Plus it’s a single sourced olive oil and traceable to the tree!

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!

You’ll blend the spices together and mix in the olive oil.

Then you want to brush over the pita triangles evenly.

Salt is sprinkled towards the end only. This trick I’ve learned ensures that the salt is evenly distributed along the pita chips. I love using sea salt for this recipe or kosher salt.

How to Make Pita Chips Recipe

Here’s how easy and amazing it is to make delicious Pita Chips –fool proof!

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, or pita chips.

Now you’ll repeat this with the remaining pita bread and preheat your oven.

Arrange the pita triangles on baking sheets with parchment paper for easy cleanup.

Brush generously with the olive oil and herb garlic mixture. Like Be Generous here.

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.

And they’re off to bake!

Golden, crunchy and dreamy homemade pita chips right out of the oven! Look how nice and thick and crunchy those are!

For the record, if you prefer thinner chips, as I mentioned earlier, use a thin middle eastern style pita as oppose to the Greek style pita I used here.

Now they need to cool completely and they will harden slightly as they cool. Serve them with your favorite dips, salads and soups! seriously so so good!!

side view close up of a single pita chips showing the crisp

TIPS FOR PERFECT 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.

Are pita chips healthy?

Yes! Especially today’s recipe as they are baked and nor fried!

How to Store Pita Chips?

My favorite way is to place them in a ziploc once they have cooled completely. The bag goes straight to the freezer and simply defrost it before using for 30 minutes. It remains crispy and delicious!

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

5 from 8 votes

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!

Course Appetizer, Bread, chips, Dips, side

Cuisine American, Mediterranean, Middle Eastern

Keyword homemade pita chips, pita, pita bread, pita chips, pita chips recipe

Prep Time 5 minutes

Cook Time 12 minutes

Servings 8 servings

Calories 160 kcal

Author Mahy

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