This homemade pita chips recipe tastes better than store-bought! They’re easy and come out delightfully salty and crisp.
It’s easy to find good pita chips at the store. But here’s the thing: they taste even better baked in your own oven. Try this homemade pita chips recipe! We love a good bag of store-bought pita chips, but they can have a heavy, artificial aftertaste. Make them at home and they’re delightfully salty and crisp! Season them with just salt, or add your own creative seasoning blends. There’s nothing better for dipping than a homemade chip.
The type of pitas to buy
The most important part about this homemade pita chips recipe? The pita bread itself. Look for pita pockets, not single-layer thick pitas. Why? Thin pita chips are the crispiest. You’ll want pockets so you can separate them into two layers. If you make them without separating the layers, they are tough and can become more stale during storage.
Tips for how to make pita chips
Pita chips are pita bread that’s cut into pieces and baked until golden brown. It’s very easy to make at home, once you keep a few tips in mind. Once you’ve made them once, you barely need a recipe and you can get creative with seasonings. Here are a few tips to keep in mind when making this pita chips recipe (or jump to the recipe below):
- Bake at 400 degrees Fahrenheit. This gets the pita bread perfectly crisp.
- Cut the pita pockets into two single layers. Again, thin layers make the crispiest chips! The easiest way to separate the pockets is using kitchen shears to cut around the outside of the bread.
- Brush with olive oil. A bit of fat is needed to help them crisp up to a golden brown.
- Season with fine sea salt. Our standard salt is kosher salt, but fine salt sticks better to the chips.
- Bake until just golden brown, about 10 minutes. The exact bake time will depend on the pita brand and your oven. Make sure to rotate the baking trays about halfway through the bake time for the most even browning.
Ways to serve homemade pita chips
Once you’ve got a batch of pita chips warm from the oven, it’s time to get to dipping! There are many different dips to try: not just good old hummus! Here are the best dips to serve with pita chips:
- Hummus of any flavor (try our Classic Homemade Hummus or Black Bean Hummus)
- Baba Ganoush
- Spinach Artichoke Dip
- Cold Spinach Dip
- Smoked Salmon Dip
- Veggie Cream Cheese
- Whipped Goat Cheese or Whipped Feta Dip
Storage info
These pita chips hold up well in storage. Here are a few tips for keeping the chips crispy over time:
- Bake until they’re evenly crisp and golden brown. Any residual moisture can make them become soggy over time.
- Cool as long as possible before storing. They become crunchier as they cool. We recommend at least 20 minutes of cooling before storage, but the longer the better. If you can leave them out at room temperature for about 1 hour, even better.
- Store in a sealed container for at least 1 week. As long as they’re perfectly dried out and cool before storing, they should stay crispy for at least 1 week. Ours were still crispy and delicious after 2 weeks, but storage may vary.
And that’s it! Let us know if you try these pita chips in the comments below. They’re a big hit around here (and perfect with our favorite Hummus Dip).
More chip and dip recipes
Homemade chips and dip are perfect for entertaining! Here are a few more favorite recipes:
- Try Homemade Tortilla Chips: they’re delightful warm with guacamole or salsa
- Opt for Baked Kale Chips
- Try our 10 Best Dips for Chips
- Dip these pita chips into classic Spinach Artichoke Dip
This homemade pita chips recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free
Print
Pita Chips
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 48 chips (4 to 6 servings) 1x
Description
This homemade pita chips recipe tastes better than store-bought! They’re easy and come out delightfully salty and crisp.
Ingredients
- 3 pita pocket breads*
- 2 tablespoons olive oil
- 1/2 to 3/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 400°F.
- Cut each pita pocket into two single rounds: it’s easiest to do this by cutting with kitchen shears around the edge of the pita.
- Brush each pita with olive oil on both sides. Then cut each circle into 8 wedges using a pizza cutter or kitchen shears. Place the chips in an even layer across two baking sheets (bare and unlined). Sprinkle the chips with fine sea salt, split between the trays.
- Bake until golden brown and crisp, about 8 to 10 minutes, rotating the trays halfway for even browning. If they’re still not brown at 10 minutes, you can bake a minute or two more: just be careful as they can darken quickly. The exact bake time will depend on the pita brand and your oven.
- Remove from the oven and allow to cool before enjoying. Cool at least 20 minutes before placing in an airtight container for storage. Stores 1 to 2 weeks at room temperature.
Notes
*We recommend using pita pockets because cutting it in half makes thinner crisps. Avoid the type of pita bread is thick and single-layered.
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegan
Keywords: Pita chips, homemade pita chips, pita chip recipe
Let us know if you have any questions!
★★★★★