Homemade Pita Chips
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.
Servings: 35 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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
Serving: 1chip | Calories: 26kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.002g | Vitamin C: 0.001mg | Calcium: 4mg | Iron: 0.1mg
