baked pita chips

​​​​​​​This Pita Chips Recipe is a keeper! Make crispy and delicious pita chips at your home with just a few ingredients in less than twenty minutes. They're perfect with any dips or just as a healthy snack.&nbsp;

Homemade Pita Chips Recipe

Pita bread

tbsp Olive Oil (Extra Virgin)

Sea Salt

tsp Sumac (optional)

Preheat the oven to 375°F. Line a baking sheet with aluminum foil. 

Brush the pitas on both sides with olive oil. Sprinkle salt and sumac on both sides.&nbsp;

Cut the pitas into wedges using a pizza cutter or a sharp knife.&nbsp;

Place the pita pieces on the baking sheet and bake for eight to ten minutes until they're golden brown.&nbsp;

Serve with dips such as hummus or mast o khiar.&nbsp;

A classic recipe for crispy Homemade Baked Pita Chips! These crunchy pita chips are healthy, easy to make in under 30 minutes, customizable with your favorites herbs and perfect for snacking. 

Quick &amp; Easy Homemade Baked Pita Chips

Whole Wheat Pitas,

olive oil

garlic powder

black pepper

dry basil

sea salt

Line a baking sheet with parchment paper.

In a small bowl, mix olive oil, garlic powder, black pepper, basil, pepper and salt.

Place pita triangles in a bowl and pour seasoned olive oil over pita. Gently toss to coat each pita triangle, use your hands for this.

Next place pita triangles on prepared baking sheet.

Bake for 8-10 minutes, until slightly browned.

Remove from oven and let cool. Serve immediately or store in an air tight container.

I hadn't intended on making these this past weekend, but I'd made a note to do a price check on whole wheat pitas to get an idea of how expensive they were. I expected them to be pricey. But much to my surprise I could get a bag of 6 for less then $2! So I snagged some. And made this. The hardest part was getting them arranged to fit on our two pans so I wouldn't have to do multiple batches. It was a tight fit, but I managed. :) I slopped all the oil/herb mix on the chips (I'd hate to waste, and hoped they wouldn't turn out oily and gross--they didn't). Even at the minimum time, one pan of these came out really dark. I was worried they'd taste burnt, but they didn't! Just super crispy. My boyfriend described them as "like crack" and demanded they be taken away from him after five or six "one more" trips into the container. They've been tried with homemade guacamole as well as split pea soup but are also amazing just by themselves. I don't know if it's necessary, but I've been storing these in containers with rice at the bottom in hopes of keeping them crisp. I'd read of other bloggers doing that with roasted chickpeas to keep them crunchy... Days after, they are still nice and crispy. No idea if it's the rice. Anyway. I think these are going to become a staple. They're so easy to make and so cheap! And so healthy! Thank you so much for the recipe!!

So great! I split my pitas and cut into strips...had quite a bit of olive oil mixture left over (making them even more healthy?)

I had some "day old" pitas that I didn't want to go to waste so I just made these pita chips and they are good!  I added some onion powder and doubled the garlic powder for added flavor.  I had full sized pitas and mini pitas.  Because the mini's are thinner, they crisped up beyond what I would have wanted but like Sherwood said, they didn't taste burnt, just extra crunchy.  Nice recipe.  Thanks for sharing.

These were so delicious! I added 1/4 tsp onion powder to the recipe. Will definitely be making these again. Thank you for sharing!

So yummy!  I substitued all spices with 2 Tablespoons of Za'atar and served with baked feta, sundried tomatoes, and Greek olives.  Thank you for posting!

These are delicious with the pita bread I used thank you!

I discovered this recipe spring 2021.  I have been making these chips all spring and summer and my friends and family are wowed by them.  I will never buy store bought again, these are so much better.  I like to use chilli garlic olive oil instead of regular as it gives a nice mild spicy bite and I use Kosher salt instead of sea salt.  These are really wonderful!

These are amazing! Just stuck to the recipe and so good! Can't wait to experiment with different spices. No worries about leftovers, there will be none.

Great idea! These chips were a huge hit alongside some dips I had made for a Superbowl party.  Every single chip got eaten, so I wish I had made more.  They were really good, despite being made with Whole Wheat pita breads. I did add some extra spices (Italian seasoning, Janes Krazy mixed-up salt, white pepper) to make them zippier. Also, I brushed the oil on both sides of the pita with a pastry brush for more even distribution. I flipped them over halfway through baking time, too.

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