Skip the bag of thin unsatisfying pita chips from the grocery store and make your own homemade baked pita chips at home! They’ll be a fraction of the price, and SO much more flavorful.
This is one of my Snack recipes I know you’ll want to keep on hand!
We’re huge dip-lovers in The Chunky Chef household, and every great dip deserves a great dipper!
Hummus is a family-favorite snack, and we usually pick up a bag of pita chips from the store.
There’s certainly nothing wrong with taking some help from the store, but I don’t love how wafer-thin some of those chips are. They break apart so easily in dips, and there’s just not a lot of substance there, you know?
So I’ve started making my own, and I’ll never go back!
When you make your own snacks, not only do you get to control the quality of ingredients, you can control the seasoning level, and there’s none of those weird, impossible-to-pronounce ingredients.
Plus, once you have the method for making pita chips down, you can switch up the spices and make all your favorite flavors!
How to make homemade pita chips?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Slice. The easiest way to get uniform chips is to slice each pita into a half-moon shape, then slice each half-moon into 4 pieces.
- Combine seasonings. I found that the seasonings coated the chips more evenly when they were all combined ahead of time.
- Oil. Tossing the pita slices with oil first allows the seasonings to stick better.
- Season x2. Adding half the seasonings, then stirring before adding the rest of the seasonings, helps ensure the chips are more evenly seasoned.
- Bake. The exact baking time will depend on the thickness of your pita bread, and how golden brown you want the chips to be.
- Cool. After the chips have cooled a bit, they’ll be more crisp.
I find it’s helpful to toss the pita bread pieces in the oil first, so they’re coated with a layer of oil, then add the seasonings. Doing it this way allows for more of the seasonings to stick to the pita bread pieces.
Variations of this recipe
- More seasoned – everyone has different ideas about the perfect amount of seasoning, so please feel free to add more seasonings if you’d like (or to change up the seasonings).
- Thinner – we love a thick chip, but if you prefer thin pita chips, use the pita bread that’s a pocket, and separate the top and bottom sides of the pita. Now the pita chips will be half as thick.
- Oil – in place of olive oil, feel free to use vegetable or avocado oil.
- More or less crispy – just as with the seasoning amount, everyone has their own idea of how crispy the perfect chip is. Feel free to bake the pita chips a little less, or a little more, depending on how crispy you want them.
- Other cooking methods – if you’d prefer to not bake your pita chips, you can pan-fry them in a skillet (using vegetable or peanut oil), until golden brown. I haven’t tested this recipe in an air fryer, but I’m sure it could be done!
There’s no specific brand or anything, just use your favorite type. Some pita breads are more like a flatbread, versus the pocket-style pita bread, but both will work well for this recipe.
Making baked pita chips ahead of time
Obviously, anything baked will taste best when fresh and warm from the oven, but these chips are perfectly fine to make ahead of time.
In fact, as the pita chips cool, they’ll get even crunchier and more sturdy.
Leftover pita chips should be stored at room temperature in an airtight container, and enjoyed within 7 days.
However, for the best texture, it’s best to enjoy them within 3 days (if you want them to still have great crunch).
These baking sheets have been in my kitchen for years, with no warping! Plus, they’re economical and come in a ton of different sizes!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 6 pita breads
- 1/4 cup + 1 Tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Preheat oven to 400°F. Line a baking sheet with parchment paper, then set aside.
- Slice each pita bread in half, then slice each half-moon shape into 4 triangle-shaped pieces (so you’ll have 8 triangles per pita bread). Repeat with remaining pita bread.
Season pita bread
- In a small bowl, combine all spices (oregano, garlic powder, salt, onion powder, black pepper, and smoked paprika). This makes the spices coat the pita chips more evenly.
- Add pita triangles to a large mixing bowl, then add olive oil and stir well to get each triangle coated in the oil.
- Sprinkle in about half of the spices, then give everything a big stir. I find using my hands works best for this, to really rub the spices into the pita.
- Sprinkle in the remaining spices, and stir again to combine everything well.
- Transfer to prepared baking sheet, and bake for 8 minutes, then turn over using tongs, and bake another 5-8 minutes, or until golden brown and crispy.
Cool and serve
- Let sit on the baking sheet and cool for about 5-10 minutes, then serve with desired dips.
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- The exact baking time will vary, depending on how thick your pita breads are.
- Regular paprika can be used in place of smoked paprika.
- This recipe makes 48 pita chips.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.