Homemade Pita Chips
Posted: 03/18/25
Updated: 04/03/25
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These crisp, crunchy homemade pita chips are out of this world tasty! Perfect on their own or with dips like hummus, baba ganoush, salsa, or tzatziki, these easy chips are a snacker’s delight.
What We Love About This Recipe
- Making pita chips yourself is SO easy, and the results are amazing. Wonderfully crispy, seasoned perfectly, plus you don’t have to sift through a bag of broken chips and crumbs.
- With homemade pita chips, you can season them however you like! And not just with as much or as little flavor as you like. No, no! You can also give your pita chips a variety of different flavors just by changing up the seasonings you use.
Chef’s Tips
- Homemade pita chips will crisp more as they cool, so you want to be careful not to overbake them!
- If you’re using really thick pitas or pita pockets, you may need to add a few minutes to the bake time. I like to cut pita pockets in half at the seam before cutting them into triangles. The thinner pieces crisp up faster, plus you get more chips that way!
What to Eat with Them
Homemade pita chips make a great snack all on their own, but they’re perfect vessels for a number of dips, too! Here are a few of my favorite pita chip pairings:
- Whipped Cottage Cheese (Sweet or Savory)
- Black Eyed Pea Hummus
- Hummus Without Tahini
- Keto Salsa
- Buffalo Hummus
- Crockpot Spinach Artichoke Dip
- Whole30 Tzatziki
- Warm Truffle Baked Burrata
- Instant Pot Buffalo Chicken Dip
- Baba Ganoush
More Easy Snack Recipes
- Glazed Pecans
- Air Fryer Kale Chips
- No Bake Peanut Butter Energy Balls
- Avocado Chips
- Keto Rutabaga Fries
- Chicken Bacon Ranch Sliders
- Bacon Chips (Keto)
- Cucumber Chips
- Air Fryer Pizza Rolls
- Homemade Air Fryer Tortilla Chips
- Carrot Fries
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Homemade Pita Chips
These crispy crunchy homemade pita chips are absolutely delicious on their own or with dip!
servings
Ingredients
- 4 pitas
- ⅓ cup olive oil
- ½ teaspoon sea salt
- za'atar optional
Equipment
- Oven
- large baking sheet
- Parchment paper
- kitchen shears or sharp chef's knife
- Small mixing bowl
- whisk
- pastry brush
Instructions
- Preheat oven to 400° Fahrenheit. Line large baking sheet with parchment paper. Set aside.
- Using kitchen scissors or sharp knife, cut 4 pitas as if slicing pizzas, creating 8 small triangular pieces from each pita (32 triangles total).
- Arrange triangle pieces on baking sheet, making sure not to stack or overlap triangles. Set baking sheet aside.
- Add ⅓ cup olive oil and ½ teaspoon sea salt to small mixing bowl. Whisk ingredients together until combined.
- Lightly brush oil mixture over tops of pita triangles, then flip each triangle over and brush oil on other side.
- Place baking sheet in preheated oven. Bake pitas 8 to 10 minutes or until golden brown and crispy. Be careful not to burn pitas.
- Once pitas are browned and crisp, carefully remove baking sheet from oven and set aside.
- Optional: if desired, sprinkle za'atar to taste over pita chips immediately after removing baking sheet from oven.
- Let pita chips cool completely, then serve as desired.
Notes
- If you’re using very thick pitas or pita pockets, you may need to bake them a little longer that indicated here.
- The pita chips will crisp more as they cool, so be careful not to overbake them.
Flavor Variations
- Add a little paprika and cumin to the oil mixture.
- Replace the oil with melted butter and add in cinnamon and brown sugar to make “churro” pita chips.
- For more of an Italian flavor, add Italian seasoning or a little dried parsley and oregano to the olive oil.
Nutrition Information
Serving: 8 pita chips | Calories: 306kcal | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Total Carbs: 31g | Fiber: 3g | Sugar: 2g | Net Carbs: 28g | Sodium: 527mg | Potassium: 95mg | Calcium: 9mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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