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

Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip!

Layered Greek Dip

cream cheese (softened)

lemon juice

Italian seasoning

garlic (minced)

hummus

cucumber

tomato

Kalamata olives

feta cheese

green onions

Pita chips

Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.

Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.

Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

https://embed.mediavine.com/videos/ezoeahugvcxevzdjkjdx

Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip. Serve with pita chips and watch it disappear!

​​​​​​​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;

This salad brings together some of summer’s best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole.

Corn Salad With Mango and Halloumi

olive oil

apple cider vinegar

sugar

kosher salt,

cumin

smoked paprika

Black pepper

(8-ounce) blocks halloumi cheese,

mango,

Persian cucumbers

mint leaves

cilantro

scallions, finely sliced

Kosher salt and black pepper

pita chips, crumbled

To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.

To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.

Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don’t need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.

Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.

To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

Perfect as a starter or lighter option, this recipe is great for entertaining.

Recipe by chef Paul Wilson, of Wilson & Market.

Pumpkin hummus with minced prawns and za'atar

green prawns, peeled, deveined

red chilli, finely chopped

garlic clove, crushed

tbs olive oil, plus extra to drizzle

baby fennel, shaved, fronds reserved

Mint and purslane leaves

tbs thyme leaves, chopped

tbs toasted sesame seeds

sumac

biodynamic

tsp sesame oil

canned chickpeas, rinsed, drained (reserve remaining chickpeas

garlic cloves, chopped

tahini

tsp cumin

lemon

(180 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

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

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.

Homemade Pita Chips turn basic pitas into delicious and addicting snacks. Dip these pita chips into your favourite hummus, salsa or bean dip.

Air Fryer Pita Chips

pitas (lebanese style)

tsp salt

tsp pepper

oregano

Toss.  Air fry at 375 F for 5 minutes flipping over halfway through to make sure all sides and pieces have a chance to crisp up.

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

salt

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. 

Pita chips are a wonderful innovation created for dipping and crunching on.

Pita Chips (The Crispy Crunchy Way)

Pita Bread (loaves)

Cut pitas into triangle shapes.

Mix and coat with oil.

Bake for 15 minutes or until desired level of crunchiness achieved.

https://www.youtube.com/watch?v=v_5o66yphxc

Pita chips are a wonderful innovation created for dipping and crunching on. Sold in supermarkets, but making your own beats anything store bought 😋

RECIPE: https://www.cheftariq.com/guides/pita-chips/

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I’m a food, travel & lifestyle blogger who is passionate about creating recipes from my Arab American background. I love to travel and share my experiences and top tips along the way!

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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.

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!

Fatteh, made with chickpeas, crispy pita chips, tahini, and garlicky yogurt, is a classic Middle Eastern recipe. Seve this the next time you have company coming over. It’s so easy to make.

Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)

plain whole milk yogurt

garlic cloves, (finely minced)

lemons, (juiced)

Kosher salt

pita breads, (pita pockets are preferred)

chickpeas

garlic clove, (minced)

pine nuts

Aleppo pepper, (optional)

parsley, (for garnish)

Preheat the oven: Heat the oven to 350°F.

Make the garlicky yogurt sauce: In a small mixing bowl, combine the yogurt, tahini, 1-2 minced garlic cloves, and lemon juice. Season with a big pinch of kosher salt. Whisk until well-combined. If needed, add a little bit of water 1 tablespoon at a time, to achieve a somewhat loose but creamy consistency.

Prepare the pita: If you’re using pita pockets, split them in half through the middle so you have two thin rounds for each pita. Brush both sides with extra virgin olive oil, then slice into small triangles.

Toast the pita triangles: Arrange the pita triangles on a sheet pan in one single layer and toast in the heated oven until crispy and golden brown, about 5-7 minutes. Remove and set aside.

Simmer the chickpeas: Put the chickpeas and their liquid in a saucepan and add enough water to cover by a couple of inches. Add the cumin, a good dash of kosher salt and black pepper, and 1 clove of minced garlic. Simmer until the liquid is mostly absorbed,  about 15 minutes .

Finish the chickpeas: When the chickpeas are ready and tender, turn the heat off, taste, and adjust seasoning. Add a drizzle of extra virgin olive oil and half of the chopped green onions. Toss to combine.

Toast the pine nuts: In a small skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the pine nuts and cook, tossing regularly, until they turn golden brown, about 2-3 minutes. Add Aleppo pepper (if using). The oil should turn a beautiful amber color. Turn the heat off immediately.

Assemble the fatteh: Arrange the majority of the crispy pita chips on a large plate or platter. Top the pita with about half of the cooked chickpeas, then add about half of the garlicky yogurt sauce on top to cover the chickpeas. Now, add the remaining pita and the rest of the chickpeas, finishing with the remainder of the garlicky yogurt sauce.

Garnish: Finally, pour the toasted pine nuts with the spicy olive oil over the top and sprinkle with the remaining chopped scallions. Serve immediately!

Thanks for the excellent collection of nutritious, yet some very easy recipes. I've added all the vegetarian ones to my repertoire.

This was absolutely super delish! I followed the recipe exactly as written, and it was so out-of-this-world flavorful, I kind of ate the whole thing myself. 😬  

Thank you for sharing! (Btw, I also made the Dukkah too! I’ll be putting it on my hummus tomorrow)

Absolutely wonderful. I used pre-made fattoush from Farm Boy just to eliminate a step (esp since I was making this as part of a multi-part meal), but I will definitely try with the homemade fattoush next time.
I sprinkled it with pomegranate arils, and this was a really great addition. A little pop of colour, sweetness, and a different sort of crunch.
Thanks so much for a splendid recipe - this is going on our regular rotation for sure!

This dish could be my new addiction! The only tweak I made was to serve my husband's with a layer of ground beef with shawarma seasonings, as he won't eat a vegetarian dish. 🤣

Speaking of shawarma, the sauce fron this recipe is going on the shawarma next time I make it instead of toum!! (And we loooove toum!)

https://content.jwplatform.com/videos/ALuAtHOU.mp4

A classic 20-minute Middle Eastern appetizer!

Fatteh with Chickpeas

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

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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