Homemade pita chips are easy to make, flavorful, healthier than store-bought, and give you the freedom to flavor them however you like. All you need is some pita bread, olive oil, a baking sheet and a wire rack.
Why This Recipe Works
We developed this recipe because we needed thin yet crunchy pita chips for our Fattoush Salad. Most store-bought pita chips are too thick, overly oily, or both. Homemade was the perfect solution, plus they’re quick to make, so it doesn’t add too much cook time to the recipe.
In order to achieve the perfect thickness and texture we separate each pita bread into two rounds by gently peeling the bread apart. Then tear or cut the halves into wedges or bite-pieces.
We also bake the chips on a wire rack set inside a baking sheet—this allows the hot oven air to circulate around the bread pieces, ensuring an even bake on all the chips.
We tested this recipe with both regular and whole-wheat pita bread. Either work well for this recipe, so use what you like and what you can find. If you plan on using the chips in a salad, like our Fattoush Salad, we recommend using regular pita bread because it holds up to moisture better.
Look for pita bread in the bakery section of your grocery store.
Olive oil is our go-to oil for pita chips. No need to use extra-virgin olive oil as the baking will strip most of the fruity flavor out of the oil. Just use regular olive oil.
Our base recipe keeps the seasoning simple with just kosher salt and black pepper. Feel free to add other herb and spice blends such as za’atar (a blend of sumac, oregano, thyme and sesame seeds), Everything seasoning, smoked paprika, cumin seeds, onion powder and garlic powder.
You could even make sweet dessert-inspired pita chips. Try cinnamon sugar, a combination of any warm spices, or simply turbinado sugar. Serve with your favorite sweet cream cheese dip or turn into dessert nachos with melted chocolate, nuts, and whipped cream or ice cream.
Tips for Making the Best Pita Chips
Halving the Pita
It’s extremely important to halve the pita bread into two equal rounds. You can either use kitchen shears to cut along the outer edge seam or you can cut the pita bread in half and gently peel the layers apart with your fingers.
Use a Wire Rack
Set a wire rack inside a baking sheet then arrange the pita pieces in an even layer on the rack. This setup allows hot air to circulate all around each bite of bread, instead of the bread laying on the hot baking sheet and toasting unevenly.
Cool Completely Before Storing
Ensure the pita chips are fully cooled before transferring to a container. If the chips are still warm when placed in an airtight container the chips will essentially steam and lose all their crispness.
We recommend storing homemade pita chips in an airtight glass container for up to 1 week. You can also use resealable zipper-lock bags, but we find the chips stay more crisp in a glass container. Just make sure the chips are fully cooled before storing!
Our Favorite Dips to Serve with Baked Pita Chips
- This Sweet Potato Harissa Hummus is loaded with flavor and a kick of heat.
- Try our Edamame Hummus for something light, fresh and loaded with protein.
- Dip pita chips in our Homemade Labneh (Mediterranean yogurt cheese).
Creative Ways to Use Pita Chips
- Make Greek-Inspired Nachos for a fun snack or appetizer.
- Mix the pita chips into our veggie and herb-packed Fattoush Salad.
- Use any leftover pita chips as croutons for all kinds of salads like our Salmon Caesar.
- Crumble leftover pita chips over this luscious Curried Carrot Soup.
- Serve with your favorite salsas. This Mediterranean Salsa is a great option!
Homemade Pita Chips
- 2 pita breads, separated in half and torn into bite-sized pieces
- 1 tablespoon olive oil
- Kosher salt and black pepper
- Heat oven to 375ºF with rack set in middle position.
- Separate pita breads into two thin rounds by peeling apart (cut edges with kitchen shears if needed).
- In a large bowl, toss with 1 tablespoon olive oil then season with ½ teaspoon salt and pepper.
- Arrange pita pieces smooth side down on a wire rack set inside a sheet pan.
- Bake until pita pieces are crisp and golden brown, 12–15 minutes. Let cool on rack.
- Store pita chips in an airtight glass container for up to 1 week.