Have you ever attempted to create your own pita chips? The secret is to peel your pita bread into layers so that the chips come out perfectly crisp and golden. They are genuinely irresistible and can be kept in the pantry for up to two weeks, making them convenient for a quick snack.
Freshly-baked pita chips taste significantly better than those from the store, even if you opt for store-bought pita bread like I did. These homemade pita chips are also healthier than pre-packaged versions since they’re brushed with extra-virgin olive oil rather than fried in canola oil.
I simplified the preparation process to make these pita chips a swift and easy endeavor. They come out ready after a ten-minute baking session in the oven. Elevate your favorite Mediterranean dip by pairing it with these homemade pita chips!
Pita Bread Choices
Acquire your pita bread from a Mediterranean grocery store for the finest selections. You should also find suitable options at well-stocked grocery chains like Whole Foods Market. Inspect the ingredients list—minimally processed pita bread should feature a concise list of recognizable ingredients such as flour, water, sugar, yeast, and salt.
If possible, opt for pocket-style pita bread, as it is simpler to separate the layers. I tested this recipe using Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to divide, but both produced delicious results. I crafted this recipe to cater to various pita bread sizes.
This recipe works well with both regular and whole wheat pita bread. I adore the added nutty flavor and fiber that whole wheat pita bread provides, which is what I utilized in these images.
Seasoning Choices
You can’t go wrong with a touch of flaky sea salt or kosher salt. To enhance the savory flavor, consider a dash of:
Pita Chip Serving Ideas
Pita chips are the ideal accompaniment for Mediterranean and Middle Eastern dips. Here are some of my favorites:
Use any remaining pita chips to prepare Fattoush Salad with Mint Dressing, or store them in a sealed bag for up to two weeks.
I’d love to hear how your pita chips turn out in the comments! They are far more delicious than store-bought chips.
Homemade Pita Chips
Craft the finest homemade pita chips with this straightforward recipe! These crispy pita chips are baked, not fried. They’re golden and delectable. Recipe yields 6 to 8 cups, depending on the size 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 easy clean-up.
2. Using kitchen shears, cut around the edge of each pita and split each pita into two thin rounds. (If the pita doesn’t easily come apart, gently use a serrated knife to slice between the layers.)
3. Taking 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 you’re using flaky salt, crush it between your fingers as you sprinkle to break up any particularly large pieces.)
4. Continue with the remaining rounds, stacking them on top of one another as you proceed. Divide the stack into two for simplicity in 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 lined baking sheets.
5. Bake until the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and switching the sheets halfway through baking. The pan on the top rack will likely finish first; you may need to leave the pan on the middle rack in the oven for a few more minutes to achieve the same level of browning.
6. For optimal crispness and crunch, allow the pita to cool entirely 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.