Baked Pita Chips Recipe
These perfectly crispy Homemade Pita Chips require just 3 simple ingredients – pita pockets, extra virgin olive oil, and your choice of seasonings. Golden, thin, and beautifully crisp, my better-than-Stacey’s baked pita chips make the perfect grab-and-go snack and are perfect for pairing with all your favorite dips, spreads, and salsas.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Large Baking Sheet - with parchment paper
- 1 Small Bowl
- 1 Pastry brush
Ingredients
- 2-3 whole Pita Breads (SEE NOTES)
- 4-6 TBS Extra Virgin Olive Oil (SEE NOTES)
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
Instructions
- Preheat Oven: Arrange oven rack to middle position and preheat the oven to 350-degrees Fahrenheit. Line a large baking sheet with parchment paper for easy clean-up.
- Mix Oil with Seasonings: In a small bowl, combine the olive oil with the salt, pepper, and any optional spices (SEE NOTES). Use a fork or small whisk and stir well to combine before setting aside.
- Prep Pitas: Place the pita breads on a clean work surface. Use kitchen shears or a Chef’s knife to split the pita pockets in half at the seams to form 2 separate, single-layered pitas. (Note: If you purchased the thick single-layer variety of pitas that can’t be separated at the seams – i.e., without a pocket - skip this step.)
- Season Pitas: Use a pastry brush to generously coat both sides of the pita breads with the flavored oil mixture.
- Cut into Triangles: Use the kitchen shears or a Chef’s knife to cut the pita into 8ths to form triangles or pita wedges. Then transfer the oiled pita triangles to the prepared baking sheet, arranging them in a single layer.
- Bake Pita Wedges: Transfer the pita wedges to the pre-heated oven and bake, rotating the pan halfway through, for 8-13 minutes or until the pita chips are crisp and golden in color. (Tip: If some of the pita chips turn golden before the time is up, simply remove them from the baking sheet and let the other chips continue baking.)
- Enjoy Pita Chips! Cool slightly before transferring to a serving platter. Serve with your favorite salsa, hummus, or other various dips and enjoy!
Notes
- Pita: You can use homemade or store-bought pita breads for this chip recipe. However, I personally recommend the 2-ply pita pocket variety, as they bake up crispier.
- Olive Oil: The precise amount will depend upon how many pita breads you are working with and how heavily handed you are with your oil. For 2 pita breads, start with ¼ cup; for 3 pitas, use 6 tablespoons. (Note: I’m heavy handed and use 5 tablespoons for 2 pita breads. However, if you are unsure, start small because you can always add more oil when you need to.)
- Pita Chip Hack: If you are looking for a super quick hack, you can cut the pita breads into wedges, place the triangles onto the prepared baking sheet, spray both sides with non-stick olive oil cooking spray, sprinkle the seasonings over the top of one side (or both if you like), and bake. HOWEVER, please note the pita chips don’t turn out as crispy as the brushing with oil method. Pita chips made using this hack method will still be crisp, however, it’s the softer, chewier type of crisp, where some of the bread sticks to your teeth. But it works in a pinch or a pickle!
- Pita Chip Flavor Variations: Spice up your life and try these various seasoning combinations on your pita breads! (See below)
- Serving Size: 2 pita bread = 4 servings; 3 = 6 servings (1 serving = 4 pita chips)
- ¾ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ to ½ tsp Chili Powder
- ¼ to ½ tsp Cayenne Pepper
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ½ tsp Cumin
- ¼ tsp Coriander
- ¼ to ½ tsp Chili Powder
- 1 tsp Za’atar
- ¼ tsp Dried Oregano
- ¼ tsp Dried Thyme
- Generous Pinch Red Pepper Flakes
Nutrition
Calories: 84kcal Carbohydrates: 0.2g Protein: 0.04g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Sodium: 196mg Potassium: 2mg Fiber: 0.03g Vitamin A: 0.5IU Calcium: 1mg Iron: 0.1mg