Learn how to make pita chips at home with pita bread, olive oil, sea salt, and your favorite seasoning. These baked pita chips are crisp, golden, and perfect for hummus, dips, mezze boards, soups, and salads.
Homemade Pita Chips
I know it's easier to just buy pita chips, but once you make them at home, I don't think you'll want to go back. They're crisp, full of flavor, and very easy to customize depending on what you're serving them with.
They're also perfect for using up those last one or two pita breads sitting in the bread bin that are starting to go a little stale. Just halve the recipe if you only have a couple left.
We love serving them with hummus and mezze, or as salad and soup toppers.
Scroll down for the step-by-step method, chef's tips, seasoning ideas, serving suggestions, and storage tips.
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Recipe at a Glance
- Ready in: 18-22 minutes
- Serves: 6-8
- Main ingredients: Pita bread, extra virgin olive oil, sea salt, and seasoning
- Oven: 200°C (400°F)
- Cooking method: Oven baked
- Best for: Hummus, dips, mezze boards, soups, salads, and snacking
- Pita: Homemade or store-bought
- Make ahead: Yes, although they're best on the day they're made
Ingredients You'll Need
You only need a few basic ingredients:
- Pita bread - Homemade pita or store-bought both work. Pocket-style pita can be split for thinner, crispier chips.
- Extra virgin olive oil - Brush on lightly so the pita crisps without becoming greasy.
- Fine sea salt - Season to taste.
- Seasoning - Try za'atar, Lebanese 7 Spice, Moroccan spice, Italian herbs, sesame, or another favorite blend.
See the recipe card for exact quantities and seasoning options.
How to Make Pita Chips
Preheat the oven
Preheat the oven to 200°C (400°F). Place a large baking sheet in the oven while it heats, or line a baking sheet with parchment paper if you prefer easier cleanup.
Chef's Tip: A hot baking sheet helps the pita chips crisp up quickly. If using parchment paper, they may take a minute or two longer to become golden.
Cut the pita bread
Place the pita breads on a chopping board and cut each pita into wedges or chip-sized pieces. For a classic triangle shape, cut each pita into 8 wedges.
Carefully split each wedge in half through the pocket so you have thinner pieces.
Chef's Tip: Splitting the pita gives you lighter, crispier chips. If your pita bread is very thin or does not have a pocket, you can skip this step and bake the pieces as they are.
Brush with olive oil
Arrange the pita pieces in a single layer on the baking sheet. Brush both sides lightly with extra virgin olive oil.
You want each piece lightly coated, not soaked.
Season the pita chips
Sprinkle the pita pieces with sea salt and your chosen seasoning.
For za'atar, Lebanese 7 spice, Moroccan spice, Italian seasoning, cumin, coriander, sumac, or sesame seeds, sprinkle the seasoning on before baking.
For dukkah, bake the pita chips first, then sprinkle with dukkah while they are still warm.
For cinnamon sugar pita chips, brush with olive oil or melted butter, bake until crisp, then toss with cinnamon sugar as soon as they come out of the oven.
Chef's Tip: Dry spices and dried herbs work best here. Fresh herbs can burn in the oven, so save them for dips or serving platters instead.
Bake until crisp
Bake for 8-12 minutes, turning the pita chips halfway through, until golden and crisp.
Keep an eye on them toward the end, as thinner pieces can brown quickly.
Chef's Tip: The chips will continue to crisp as they cool, so remove them from the oven when they are golden around the edges.
Cool before serving
Transfer the pita chips to a wire rack or leave them on the baking sheet to cool completely.
Serve with hummus, baba ganoush, tzatziki, whipped feta, olive oil bread dip, soups, salads, or mezze platters.
Pita Chip Seasoning Ideas
This is where you can have a little fun and match the chips to whatever you're serving.
- Za'atar - Sprinkle with Homemade Za'atar Spice Blend before baking. Lovely with hummus or labneh.
- Lebanese 7 Spice - Warm and savory, perfect for mezze or roasted eggplant dips.
- Dukkah - Sprinkle over the warm chips after baking so the nuts and seeds don't burn.
- Moroccan spice - Great with hummus, roasted vegetable dips, or soups.
- Italian herbs - Lovely with whipped ricotta, tomato dips, or salads.
- Cumin, coriander, sumac, or sesame - Use alone or mix and match.
- Cinnamon sugar - Toss with the warm baked chips for a simple sweet version.
What to Serve With Pita Chips
Pita chips are one of those useful little things that work with so many Mediterranean dips and mezze dishes.
- With hummus - Try Butternut Squash Hummus, Roasted Beet Hummus, or Classic Homemade Hummus.
- With yogurt dips - Serve with Homemade Tzatziki, Cacik, or Haydari.
- With creamy dips - Try Herby Whipped Ricotta or another favorite Mediterranean dip.
- On a mezze board - Add them alongside Marinated Olives, Lebanese Moussaka, hummus, cheese, and crunchy vegetables.
- With soups and salads - Serve on the side or break a few over the top for extra crunch.
Storage and Make-Ahead
Make ahead: Pita chips can be made 1-2 days ahead, although I think they're at their best on the day they're baked.
Storage: Let them cool completely, then store in an airtight container at room temperature for up to 2 days. Any warmth left in the chips can create moisture in the container and soften them.
To re-crisp: If they lose their crunch, spread them on a baking sheet and warm in a 160°C (325°F) oven for 3-5 minutes. Let them cool again before serving, as they'll crisp further as they cool.
FAQ's
A : Use a light coating of olive oil, arrange the pieces in a single layer, and don't overcrowd the baking sheet.
Most importantly, let the pita chips cool completely before storing them. They continue to crisp as they cool, and storing them while warm can trap moisture.
A : Not always.
If you're using pocket-style pita, splitting each wedge through the pocket gives you thinner, lighter, crispier chips. If your pita is already thin or doesn't have a pocket, simply cut it into wedges and bake it as is.
A : Yes. Make them up to 1-2 days ahead and store them in an airtight container once completely cool.
They are best freshly baked, but if they soften, a few minutes in a moderate oven will bring back their crunch.
More Kitchen Basics
If you enjoy making things from scratch, try some of our other kitchen basics
These homemade pita chips are one of those simple recipes that are worth knowing, especially when there's hummus or a mezze board involved.
Give them a try and let us know which seasoning you used in the comments below. And don't forget to Pin it for later!
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How to Make Pita Chips
- Total Time: 18-22 minutes
- Yield: Serves 6-8
- Diet: Vegetarian
Description
Learn how to make pita chips at home with pita bread, olive oil, sea salt, and your favorite seasoning. These baked pita chips are crisp, golden, and perfect for hummus, dips, mezze boards, soups, and salads.
Ingredients
For the Pita Chips
4 pita breads, homemade pita bread or store-bought
3-4 tablespoon (45-60 ml) extra virgin olive oil
fine sea salt, to taste
Seasoning Options
Choose one seasoning option for the whole batch, or divide the pita chips between trays and make a few different flavors.
Za'atar Pita Chips
1-2 tsp za'atar
Lebanese 7 Spice Pita Chips
½ tsp Lebanese 7 spice
Dukkah Pita Chips
2-3 tablespoon dukkah, sprinkled on after baking
Moroccan Spiced Pita Chips
½ teaspoon Tagine Spice Mix
Italian Herb Pita Chips
1 teaspoon Italian seasoning
Simple Spiced Pita Chips
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sumac
Sesame Pita Chips
1-2 tablespoon sesame seeds
Cinnamon Sugar Pita Chips
2 tablespoon (25 g) granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
Instructions
Preheat the oven to 200°C (400°F). Place a large baking sheet in the oven while it heats, or line a baking sheet with parchment paper if you prefer easier cleanup.
Chef's Tip: A hot baking sheet helps the pita chips crisp up quickly. If using parchment paper, they may take a minute or two longer to become golden.
Place the pita breads on a chopping board and cut each pita into wedges or chip-sized pieces. For a classic triangle shape, cut each pita into 8 wedges.
Carefully split each wedge in half through the pocket so you have thinner pieces.
Chef's Tip: Splitting the pita gives you lighter, crispier chips. If your pita bread is very thin or does not have a pocket, you can skip this step and bake the pieces as they are.
Arrange the pita pieces in a single layer on the baking sheet. Brush both sides lightly with extra virgin olive oil.
You want each piece lightly coated, not soaked.
Sprinkle the pita pieces with sea salt and your chosen seasoning.
For za'atar, Lebanese 7 spice, Moroccan spice, Italian seasoning, cumin, coriander, sumac, or sesame seeds, sprinkle the seasoning on before baking.
For dukkah, bake the pita chips first, then sprinkle with dukkah while they are still warm.
For cinnamon sugar pita chips, brush with olive oil or melted butter, bake until crisp, then toss with cinnamon sugar as soon as they come out of the oven.
Chef's Tip: Dry spices and dried herbs work best here. Fresh herbs can burn in the oven, so save them for dips or serving platters instead.
Bake for 8-12 minutes, turning the pita chips halfway through, until golden and crisp.
Keep an eye on them toward the end, as thinner pieces can brown quickly.
Chef's Tip: The chips will continue to crisp as they cool, so remove them from the oven when they are golden around the edges.
Transfer the pita chips to a wire rack or leave them on the baking sheet to cool completely.
Serve with hummus, baba ganoush, tzatziki, whipped feta, olive oil bread dip, soups, salads, or mezze platters.
Notes
Storage Instructions
Make ahead: Pita chips can be made 1-2 days ahead, although I think they're at their best on the day they're baked.
Storage: Let them cool completely, then store in an airtight container at room temperature for up to 2 days. Any warmth left in the chips can create moisture in the container and soften them.
To re-crisp: If they lose their crunch, spread them on a baking sheet and warm in a 160°C (325°F) oven for 3-5 minutes. Let them cool again before serving, as they'll crisp further as they cool.
- Prep Time: 10 minutes
- Cook Time: 8-12 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (without any seasoning)
- Calories: 128
- Sugar: 0.4 g
- Sodium: 209.6 mg
- Fat: 5.6 g
- Trans Fat:
- Carbohydrates: 16.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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