homemade pita chips

Perfectly crispy homemade pita chips baked with extra virgin olive oil and your seasoning of choice (I used za&#039;atar, but you can change things up to your liking)! Perfect by themselves for a snack or added to a little mezze platter with your favorite dips (lots of dip ideas below).

How to Make Homemade Pita Chips

bread

Extra virgin olive oil

Kosher Salt

Heat the oven to 425 degrees F. And prepare a large sheet pan (do not line with parchment).

Split the pita pockets in half to make single rounds of pita. Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can&#039;t split them.

Brush with extra virgin olive oil &amp; Season. Brush the pita rounds with extra virgin olive oil and season with kosher salt and za&#039;atar (do this on both sides).

Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.

Bake! Arrange the pita triangles on the prepared sheet pan. Bake anywhere from 5 to 10  minutes, checking occasionally to turn over the pita triangles that have gained color,  until you have pita chips that are crispy and golden brown to your liking.

https://content.jwplatform.com/videos/6wB5p57C.mp4

How to Make Pita Chips

Roasted beet hummus with pita chips is a healthy appetizer. The beautiful red beets, earthy spices, and fresh lemon juice make this dip irresistible!

Roasted Beet Hummus

olive oil

garlic (peeled)

beets

chickpeas (drained (1 can))

lemon juice

tahini

½ teaspoon smoked paprika

salt

black pepper

walnuts

chives (chopped for garnish)

lemon peel (grated, for garnish)

Preheat oven to 400°F.

In a bowl, toss garlic and beets with some olive oil, salt, and pepper, just to coat.

Transfer to a foil-lined baking sheet, spreading in a single layer. Roast until tender, about 10 minutes.

In a food processor or blender, add chickpeas, lemon juice, tahini, paprika, ¼ teaspoon salt, and 4 tablespoons olive oil. Puree until chunky but smooth.

When beets and garlic are cool enough to handle, add them to the mixture and puree until smooth, leaving the mixture a little chunky if preferred.

Season with salt and pepper to taste. Top hummus with chopped walnuts, chives, and lemon peel.

​​​​​​​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,

garlic powder

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.

Quick and easy homemade vegan pita chips made from leftovers. Save money and time and learn how to make this budget-friendly pita chips recipe.

Homemade pita chips from leftovers

pita, large pita bread

tsp salt

peppercorn

tsp Italian herbs

tsp cumin

Quick and Easy Homemade Pita Chips

Preheat your oven to

Preheat your oven to 180C / 350F. <br />
Cut two pita bread into 8 small triangles (like you would cut a pizza).<br />
Place the pita triangles on baking paper, on a baking tray, then drizzle them with olive oil.

You can brush them

You can brush them on both sides with olive oil using a pastry brush if you prefer.<br />
Sprinkle the salt, pepper and cumin and bake for around 10 minutes until golden and crisp.

Remove from the oven

Remove from the oven and serve immediately with a vegan spread of your choice.

How to make Homemade pita chips from leftovers

How to make beautiful homemade pita chips from scratch. Great for mezze platters, hummus, baba ganoush, or any of your favorite dips. Easy, vegan and fun to make!

Pita bread (2-3 thin “pita pockets”)

Extra virgin olive oil, olive oil

sesame

If pita bread is thick, cut it in half, then split the pockets open so you have thinner pieces. Brush or spray top side with olive oil. Sprinkle with salt and any of the optional spices or seeds.

Place on a parchment-lined sheet pan in the middle of the oven.

Bake until crisp and golden, 10-20 minutes, depending on the thickness of the pita. Keep a close eye, lowering heat if need be! The thinner the pita, the faster it will cook. 

Let them cool, they will further crisp up as they cool. 

This Air Fryer Pita Chips recipe is healthy, ultra-crispy, and customizable! It&#39;s easy to make and comes together in just 15 minutes.

Air Fryer Pita Chips

pita bread

Black pepper,

tsp smoked paprika ((optional))

tsp ground cumin ((optional))

garlic powder ((optional))

In a small bowl, mix the oil, salt and spices until it forms a paste.

Using a pastry brush, spread the mixture on one side of the pita, making sure to brush the edges as well.

Preheat the air fryer to 350ºF (180ºC). Cut the pita into triangles.

Add ⅓ to ½ of the batch to the air fryer basket, making sure not to overcrowd too much. Air fry for 4 minutes, then stop and shake the basket, and cook for 2 more minutes, until crispy and golden brown. Repeat with the rest of the pita.

Let cool completely, then serve with hummus, cream cheese, or anything you like!

Take your party dip game to the next level with this easy labneh recipe and homemade pita chips!

Cranberry and Herb Labneh Recipe with Homemade Pita Chips 

tbsp Early Harvest extra virgin olive oil

tsp ground sumac

Salt

Labneh (See homemade Labneh Recipe)

mint leaves, chopped

10-15 large basil leaves, chopped

dill (no stems)

cranberries,

Salt and pepper

tsp sumac

lemon

Early Harvest extra virgin olive oil, more for later

seeds,

herbs

If making your own homemade labneh (so easy and highly recommended), do that at least 24 hours in advance. Follow this homemade labneh recipe.

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside for now.

Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into triangles or strips (1-inch or so wide).

Toss the bread in a large bowl with the oil, a generous pinch of salt (scant 1 tsp), and the sumac. Taste and adjust salt or sumac to your liking.

Spread pita triangles pieces on the prepared sheet pan and bake until golden brown, about 10 minutes or so (watch carefully, and rotate pan half-way through). Remove from the oven and set aside for now.

Make the herbed labneh dip. Place the labneh ingredients in one large bowl (expect the pomegranate seeds, if using), mix with a spoon until everything is well combined. Taste and adjust salt or spices to your liking. Add a little more lemon juice or olive oil, if you like. Mix again.

Transfer the herbed labneh to a serving bowl and garnish with mint leaves, more cranberries and the pomegranate seeds. Enjoy with the homemade pita chips.

These last couple of years I've gotten in the habit of using Greek yogurt in place of sour cream—it just tastes better to me. This dip is perfect for a social gathering!

Such a great option instead of those unhealthy sauces for chips! I really love how it's all combined, looks really fresh and I would choose it every time as some movie snack. :)

Yum! This sounds like a flavorful snack for just about any day of the week! Thank you for sharing. :)

I love Labneh and make it often, sometimes from cow's milk and sometimes from goat's milk. They're both delicious. I love all the herbs that you added here, especially dill (my fav). I have never added pomegranates to it and I think it is a brilliant idea. Pita chips with olive oil and sumac sounds super delicious too. BTW congrats on launching sale of mediterranean spices and olive oils. Awesome!

Aren't these pomegranate kernels? Probably either those or the cranberries are equally delicious.

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Top Tags

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Homemade pita chips from leftovers

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