Homemade Pita Chips
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Learn how to make crispy homemade pita chips with just a few staple ingredients. They’re easy to bake, customizable, perfectly crunchy, and ideal for dipping, snacking, or serving with your favorite spreads.
HOMEMADE PITA CHIPS COMPLETELY CHANGE THE PITA CHIP GAME
This recipe for homemade pita chips has lived on my site since 2015 and is a real hidden gem in my recipe archives. They’re crispy, crunchy, and endlessly customizable, which makes these chips one of those “why-didn’t-I-start-making-these-sooner?” snacks.
Pita chips come together with just a handful of pantry staples and bake up beautifully golden and crunchy which makes them perfect for dipping, snacking, or serving alongside your favorite spreads.
Just in the way pizza crust is a blank canvas for all the toppings and flavors your heart desires, so is a batch of pita chips that you get to customize based on your tastes, preferences, or what you’re pairing them with. And they’re so simple to make!
WHY WOULD I WANT TO MAKE PITA CHIPS AT HOME?
If you’ve ever opened a bag of pita chips only to find them broken into smithereens, too crunchy, too salty, burned to a crisp, or full of unwanted ingredients (why are you in here, milk?), homemade pita chips are the answer.
Making them yourself means:
• You control how big or small they are and can keep them from getting crushed in transit.
• You control the seasoning (salty, garlicky, herby, spicy?? It’s all your call!).
• You get evenly baked, sturdy chips that actually hold up to dips.
• They’re made with ingredients you already have.
Perhaps best of all is that they’re incredibly quick and laughably easy to make. So much winning!
Ingredients You’ll Need
You only need a few basics to make homemade pita chips. Here is a visual of what you’ll need. Be sure you’re scrolling down to the recipe card to find exact measurements and how to prepare each one.
This recipe is a great place to get creative– smoked paprika, za’atar, Italian seasoning, or everything bagel seasoning all work beautifully.
How to Make Homemade Pita Chips
Prepare the pita bread: start by cutting each pita into 8-10 even wedges. See the notes section of the recipe card to guide you based on the pita size and thickness you’re using.
Arrange wedges on a baking sheet: place the wedges in a single layer on a prepared baking sheet. Try not to overlap them, which will help them crisp evenly.
Prepare the seasoned oil: stir together the olive oil, garlic powder, and your seasoning of choice, then brush the mixture onto each wedge. Once they’ve all been brushed, flip each wedge over and and brush the other side.
Salt + bake: sprinkle all of the wedges lightly with flaky salt, then bake until golden and crisp. Be sure you’re reading the notes section again for guidance in judging doneness.
Cool the chips completely: let the pita chips cool on the pan. They’ll continue to crisp up as they cool.
Aaaaand that’s it! Your homemade pita chips are done and ready to eat, so grab your favorite dip and let’s get to snacking!
Success Tips for Extra Crunch
• Don’t overload the oil— too much can make the chips greasy instead of crispy.
• Bake the chips in a single layer for even browning. If you have known hot spots in your oven, you may want to rotate.
• If your chips take up more than one baking sheet, bake one sheet at a time.
• Let the chips cool completely before serving or storing.
If you prefer super crispy chips, you can always bake them for an extra minute or two. It will just be important to keep a close eye on them toward the end, because once they start browning, they can burn quickly (just like brown butter).
These chips are sturdy enough to handle thick, creamy dips without breaking while simultaneously being delicate enough to bite without cracking a tooth.
Whether you’re making a snack board, prepping for a party, or just want something crunchy to dip into hummus, these homemade pita chips are a reliable (and repeatable!) addition.
Need some dips for your pita chips? Check out any of my favorite dip recipes: quesadilla sauce, jalapeño cream cheese dip, caramelized onion dip, buffalo chicken dip, creamy southwest corn dip, and buffalo hummus.
Homemade Pita Chips
Ingredients
- 3-8" pocket style pitas whole wheat or white; each cut into 12 wedges1,2
- ¼ cup (60mL) extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon preferred seasoning3
- flaky salt to taste
Instructions
- Preheat the oven to 400ºF (204ºC). Arrange pita wedges on a baking sheet lined with parchment paper or a silicone baking mat (you may need 2 baking sheets, depending on the size of your wedges).3-8" pocket style pitas
- In a small prep bowl, combine the olive oil, garlic powder, and preferred seasoning. Mix together until thoroughly combined.¼ cup (60mL) extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon preferred seasoning3
- Using a pastry brush, brush each wedge with seasoned olive oil. Flip each wedge over and brush the other side. Sprinkle sea salt over all of the wedges.flaky salt
- Bake pita wedges for about 10 minutes until they are lightly browned. If you have separated your pita pockets and have thinner chips, start with 6-8 minutes and go from there. Use caution with the time as the chips will brown as they sit, so take them out of the oven just before they are your desired brownness. They will crisp up into "chip" texture as they cool. Store pita chips in an airtight container or large zip-top bag at room temperature up to 2 weeks. Enjoy with your favorite hummus or other dips.
Video
Notes
- Pitas: pitas come in all sizes, but you’re looking for about 7-8 ounces of pita bread. Depending on how big your pitas are, you may prefer cutting them into 8-10 wedges.
- Pita thickness: the pitas I usually use a fairly thin pocket pita, so I like to keep them doubled up. If yours are particularly thick, not pockets, or you just prefer the thinner chip, you can separate the pita. Adjust the rest of the recipe accordingly if this is your preference (as in you’d only need 1 and ½ pocket pitas instead of 3).
- Seasoning: I like to use Mrs. Dash table seasoning or a basic garlic & herb seasoning.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Gah! Homemade pita chips are one of the things I miss most about being gluten-free! These look INCREDIBLE, Lynn. You may have just convinced me to try my hand at making homemade g-free pitas just so I can make these!! <3
I have been wanting to make homemade pitas for a long time! I think you should tackle them and get to making some pita chips!
Oh yum! I have some gluten free wraps that are never going to be made into sandwiches, but would be gobbled up as homemade ‘pita’ chips! I can’t wait to make these and dunk them in some of your latest hummus recipe! Deliciousness just waiting to happen!
Turn those wraps into crunchy hummus scoopers!!
Wow! YUM! These look so crisp and a million times better than store-bought ones! I can’t wait to try!
A million times exactly!