Homemade Pita Chips

Name: Homemade Pita Chips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 small whole wheat pita bread pockets; 1 tbsp extra virgin olive oil (See Note 1); sea salt - to taste (See Notes 2 and 3)

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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With this simple recipe, you will be able to make perfect, crispy, Homemade Pita Chips. Keep some on hand to have with your favourite dips, to enjoy as a snack, accompany soup or add to a cheeseboard.

Overhead shot of cooked pita chips on a baking tray.

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Why we love this recipe:
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
Ways to serve:
Homemade Pita Chips

Why we love this recipe:

These Homemade Pita Chips are so quick and easy to make. From start to finish, you can be enjoying them with your favourite dips in about 15 minutes.

In addition, you can customise them with toppings to complement what you will serve with them. For simple, yet extremely tasty Pita Chips to serve with almost everything, you just need pita bread, olive oil and sea salt.

Similar to our Homemade Crostini, as well as being more economical, these oven-baked Homemade Pita Chips are a healthier option than store-bought varieties which are mostly deep-fried and heavily salted.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Pita bread – I buy small, whole wheat, pita bread pockets so that I can split each piece in two.

Olive oil – for the best flavour, brush the pita with olive oil.

Sea salt – I like to use salt flakes as they add some texture but you can use coarse cooking salt.

Step by step instructions:

The four steps to make this recipe in a photo collage - cutting the pita bread, brushing with oil and sprinkling with salt on a baking tray.

To begin, preheat your oven to 200 degrees C (400 F). Line a tray with baking paper.

Place your pita bread on a chopping board, cut each pita into 4 triangles.
Split each triangle into two, so the bread is in a single layer.
Brush each triangle with a little olive oil.
Sprinkle with sea salt and bake in a preheated oven for about 5 minutes or until lightly golden and crispy.

Serve immediately or remove to a cooling rack to thoroughly cool before storing in an airtight container.

Tips for success and FAQs:

I recommend that you use pita bread pockets so they are easily split into two layers. You can use whole wheat or white. This will give you thin, crispy Homemade Pita Chips. I have used small pita bread but you can use larger ones and cut them into more triangles.

Be creative, use flavours that you enjoy. To achieve crispy Homemade Pita Chips, it is best to use dried herbs and spices, such as:

Zaátar
Onion powder
Lemon pepper seasoning
Italian herbs
Freshly ground black pepper
Chilli flakes
Sesame seeds
Dried basil or oregano
Garlic powder and finely grated Parmesan cheese

How do I get crispy pita chips?

You need a hot oven and a brush of olive oil on each piece of pita. The thin slices of bread from split pita pockets will easily crisp. They crisp even further as they cool on a wire rack. Do not cover them until they are cold, or they will steam and soften.

How long do the Homemade Pita Chips last?

They last up to 3 days if stored in an airtight container. If necessary, you can re-crisp them in a pre-heated 175 degrees C (350 F) oven for about 5 minutes.

Plate of pita chips, sitting on a grey cloth.

Ways to serve:

Plain, as an easy snack;
On a cheese board,
As croutons with soup,
With a dip,
Add to a salad, such as a Caesar salad.

You will love the versatility of these crispy Homemade Pita Chips that are quickly and easily made. Keep some on hand to enjoy as a snack, with your favourite dips, to accompany soup or add to a cheeseboard. They are a much healthier option than their store-bought counterparts.

Alex xx