Day: September 11, 2025

How to Prepare Pita Chips at Home

Have you ever attempted to create your own pita chips? The secret is to break your pita bread into layers, ensuring that the chips become wonderfully crisp and golden. They are genuinely addictive and can be stored in the pantry for as long as two weeks, making them perfect for a quick snack.

Freshly-made pita chips are far superior to those purchased in stores, even if you’re using store-bought pita bread like I did. These homemade pita chips are also a healthier alternative compared to store-bought varieties since they are brushed with extra-virgin olive oil instead of being fried in canola oil.

I simplified the process to make these pita chips a fast and straightforward endeavor. They will be ready after just ten minutes in the oven. Elevate your preferred Mediterranean dip by pairing it with these homemade pita chips!

Pita Bread Choices

Purchase your pita bread from a Mediterranean grocery store for the best options available. You should also find some good selections at well-stocked supermarkets, such as Whole Foods Market. Look closely at the ingredients—minimally processed pita bread should contain a short list of familiar components like flour, water, sugar, yeast, and salt.

Opt for pocket-style pita bread if you can, as it makes separating the layers easier. I experimented with Angel Bakeries and Toufayan brands for this recipe. Toufayan was thinner and simpler to separate, but both produced delicious results. I designed this recipe to work with various sizes of pita bread.

This recipe is suitable for both regular and whole wheat pita bread. I appreciate the extra nutty flavor and fiber provided by whole wheat pita bread, so that’s what I used in the photos.

Seasoning Choices

A sprinkle of flaky sea salt or kosher salt is always a great choice. To enhance the savory flavor, consider adding a dash of:

Pita Chip Serving Ideas

Pita chips are an excellent accompaniment to Mediterranean and Middle Eastern dips. Here are a few of my personal favorites:

Use any leftover pita chips to prepare Fattoush Salad with Mint Dressing, or keep them in a sealed bag for up to two weeks.

Please share how your pita chips turn out in the comments! They are significantly tastier than store-bought options.

Homemade Pita Chips

Create the ultimate homemade pita chips with this straightforward recipe! These crispy pita chips are baked instead of fried, resulting in a golden and scrumptious treat. The recipe yields 6 to 8 cups, depending on the size of your pita bread.

Instructions:

1. Set two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
2. Using kitchen shears, cut around the edge of each pita and separate each pita into two thin rounds. (If the pita doesn’t separate easily, gently use a serrated knife to slice between the layers.)
3. Working with one round at a time, lightly brush the smooth side with oil all over. Flip it over and generously brush the rough side with oil, then lightly sprinkle it with salt and any optional seasonings. (If using flaky salt, crush it between your fingers while sprinkling to break up any large pieces.)
4. Repeat this process with the remaining rounds, stacking them as you go. Divide the stack into two for easier cutting. Use a chef’s knife to slice each pita stack into 8 wedges. Arrange the wedges, rough side up, in a single layer across the two prepared baking sheets.
5. Bake until the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and swapping the sheets midway through baking. The pan on the top rack will likely finish first; you might need to leave the pan on the middle rack in the oven for a couple more minutes to reach the same level of browning.
6. For optimal crispness and crunch, allow the pita to cool completely on the pans before serving. Pita chips can be stored in a sealed bag, with excess air removed, at room temperature for up to 2 weeks.