Have you ever attempted to create your own pita chips? The trick is to peel your pita bread into layers so that the chips emerge wonderfully crisp and golden. They are genuinely addictive and can be kept in the pantry for as long as two weeks, making them perfect for a quick snack on the go.
Freshly-made pita chips are far superior to those found in stores, even when utilizing store-bought pita bread as I did. These homemade pita chips are also healthier than their commercially available counterparts since they are brushed with extra-virgin olive oil instead of being fried in canola oil.
I simplified the cooking process to ensure these pita chips are a swift and effortless task. They will be ready after a ten-minute bake in the oven. Elevate your favorite Mediterranean dip by pairing it with these homemade pita chips!
Pita Bread Choices
Purchase your pita bread from a Mediterranean market for the finest selections. You can also find respectable options at well-stocked grocery stores, including Whole Foods Market. Examine the ingredients list—minimally processed pita bread should contain a brief list of familiar ingredients such as flour, water, sugar, yeast, and salt.
Opt for pocket-style pita bread if possible, as it is simpler to separate the layers. I tried this recipe using Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to split, but both produced delicious results. This recipe is crafted to suit various sizes of pita bread.
This recipe is compatible with either regular or whole wheat pita bread. I appreciate the extra nutty flavor and fiber from whole wheat pita bread, which is what I chose for these images.
Seasoning Suggestions
You can never go wrong with a dash of flaky sea salt or kosher salt. For a little extra savory kick, consider a sprinkling of:
Pita Chip Serving Ideas
Pita chips are an excellent accompaniment for Mediterranean and Middle Eastern dips. Here are a few of my favorites:
Utilize any leftover pita chips to whip up Fattoush Salad with Mint Dressing, or store them in a sealed bag for as long as two weeks.
Please share your experiences with the pita chips in the comments! They are so much more flavorful than store-bought options.
Homemade Pita Chips
Create the ultimate homemade pita chips with this straightforward recipe! These crunchy pita chips are baked, not fried. They’re golden and mouthwatering. The recipe yields 6 to 8 cups, depending on the dimensions of your pita bread.
Instructions:
1. Adjust 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 effortless cleanup.
2. With kitchen shears, cut around the perimeter of each pita and divide each pita into two thin rounds. (If the pita does not easily separate, 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 optional seasonings. (If using flaky salt, crush it between your fingers while sprinkling to break apart any particularly large pieces.)
4. Continue with the remaining rounds, stacking them on top of one another as you go. Divide the stack into two for easier cutting. Use a chef’s knife to cut each pita stack into 8 wedges. Spread 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, around 10 to 12 minutes, rotating and switching the sheets halfway through the baking time. The pan on the top rack will probably finish first; you might need to leave the pan on the middle rack in the oven for a few more minutes to achieve the same 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 the excess air pressed out, at room temperature for up to 2 weeks.