Q : How do you keep homemade pita chips crispy?

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.

Q : Do you need to split pita bread when making pita chips?

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.

Q : Can you make pita chips ahead of time?

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.

Homemade Baked Pita Chips

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 tbsp (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
1/2 tsp Lebanese 7 spice

Dukkah Pita Chips
2-3 tbsp dukkah, sprinkled on after baking

Moroccan Spiced Pita Chips
1/2 tsp Tagine Spice Mix

Italian Herb Pita Chips
1 tsp Italian seasoning

Simple Spiced Pita Chips
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sumac

Sesame Pita Chips
1-2 tbsp sesame seeds

Cinnamon Sugar Pita Chips
2 tbsp (25 g) granulated sugar
1 tsp ground cinnamon
Pinch of fine sea salt

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Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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