Pita Chips

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Homemade Pita Chips are out-of-this-world delicious! These big, thick, crunchy chips are the perfect vehicle for a good dip and the ultimate addition to a fun Mediterranean spread.

Course Appetizer, Bread, Dip, Snack

Cuisine Mediterranean, Vegetarian

Keyword pita chip, pita chips, pita chips recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings cups

Calories 249kcal

Author Chelsea Lords

Cost $3.21

Ingredients

4 pita breads thick pitas or pocket pitas, depending on preference (See Note 1)
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder, optional
Serve with: the BEST hummus recipe!

Instructions

PREP: If using the oven, preheat to 400 degrees F. Thick pitas: Cut pita into 8 triangles. (Cut in half, then half again to get 4 quarters. Then cut each quarter in half to get 8 triangles.) Thin pitas: Use pocket pita for thinner pita chips; start by gently coaxing apart the pita into 2 pieces and then cut each piece into 8 triangles for a total of 16 triangles.
TOSS: In a large bowl, add all the pita triangles. Drizzle on oil and add all the seasonings. Toss well to coat (I use my hands to vigorously toss the pitas until all are evenly coated).
BAKE: Line a large baking sheet with parchment paper or a baking mat. Add pitas in an even layer (none overlapping) and bake at 400 degrees F:
Thick pitas: Bake for 5 minutes and then flip. Bake 5 more minutes, flip, and bake 2-4 more minutes or until crisp (they do crisp up more as they cool).
Thin pitas: Bake for 5 minutes, flip, and then bake for 3-5 more minutes or until crisp (they do crisp up more as they cool).
AIR FRY method: Add a single layer of pita triangles to the air fryer basket. Air fry at 320 degrees F.
Thick pitas: Air fry 5 minutes, flip, and air fry for 5 more minutes or until crisp (they do crisp up more as they cool).
Thin pitas: Air fry for 4 minutes, flip, and then air fry for 3 more minutes or until crisp (they do crisp up more as they cool). See Note 2.
ENJOY: Cool completely (they'll crisp up more as they sit). Enjoy with your favorite sauces/dips -- we love them best with hummus!
STORAGE: If you live in a dry area, these chips will stay crisp longer. Regardless, store in an airtight container at room temperature. Pita Chips can be frozen, but will most likely need to be re-crisped after thawing.

Video

Notes

Note 1: Pitas: For thick pita chips, this is my favorite pita to use. If you want thin pita chips, you'll want to grab pocket pitas so you can cut them in half, pulling each one apart first into 2 individual pieces before cutting into 8 triangles (for 16 triangles total). I've also tried Joseph's pita bread which is great if you're watching carbs/calories. Flavor isn't near as good, but for the nutrient breakdown, it's not too bad!

Nothing beats the texture of air-fried pitas, but it's difficult to make a lot in a single batch since they don't fry well if crowded or overlapping. So, if you don't want to be sitting at the air fryer making Pita Chips in 3-4 batches, feel free to cut the recipe down and only air fry 1 pita bread (8 triangles).

Note 2: Timing: Depending on the pita used (thick or thin) and oven variance, the timing can vary a bit. So base the baking time on the color and texture of the pita pieces -- watching carefully for them to gain color (becoming golden) and being crispy when finished. Know that if you're using thin pitas, they'll bake quickly while thicker pitas will take a bit longer.

Nutrition