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Homemade pita chips are one of those wonderfully simple snacks that feel a little special. They bake up crisp, golden, and just a bit rustic — perfect for dipping or snacking straight off the sheet pan. You can season them lightly with sea salt or experiment with different herbs and spices to match the flavors you’re serving.
They’re especially handy when you need something quick and dependable. In just a few minutes, you can turn plain pita bread into crunchy chips that work with hummus, cheese spreads, soups, or even a hearty salad. Once you make them yourself, it’s hard to go back to the packaged kind.
I used Joseph’s mini pita pockets to make these chips, but any size or brand will work. If the pitas are thick, you can split them horizontally first to make two large rounds of flat bread, then cut them into wedges. Make as many or as few as you like.
What You’ll Like About This Dish
Fast to make. They bake in just a few minutes, so they’re great for last-minute snacks.
Perfectly crisp. Baking gives them a light, crunchy texture without frying.
Customizable. Add herbs, spices, or flavored salts to match your meal.
Versatile. Serve with dips, soups, salads, or cheese boards.
Ingredient Notes
- Pita bread – Use regular or pocket-style pita; either will crisp well.
- Olive oil – Helps the chips brown and gives great flavor.
- Sea salt – Adds a clean, bright finishing touch.
Steps to Make Pita Chips
- Preheat the oven and prepare the baking sheet.
- Cut the pita into wedges.
- Brush the wedges with olive oil.
- Arrange them on the baking sheet and sprinkle with salt.
- Bake until crisp and lightly browned.
Tips
- Cut the pita into uniform pieces so the chips bake evenly.
- For extra flavor, add garlic powder, smoked paprika, or dried herbs before baking.
- Flip the wedges halfway through baking if you want them extra crisp.
- Use day-old pita if you have it — slightly dry bread crisps especially well.
Recipe Variations
- Garlic herb. Sprinkle the pita wedges with garlic powder and dried Italian herbs before baking.
- Cinnamon sugar. Brush with a light amount of melted butter and sprinkle with cinnamon sugar for a sweet version.
- Everything seasoning. Use Everything Bagel seasoning instead of salt for a punchy, savory chip.
- Spicy version. Add a pinch of cayenne or crushed red pepper flakes to the salt.
Serving Suggestions
- Serve with hummus, tzatziki, or your favorite dips.
- Pair with tomato soup or lentil soup for added crunch.
- Add them to a mezze platter or cheese board.
- Crumble over salads in place of croutons.
How to Store
Keep the pita chips in an airtight container at room temperature for 3 to 4 days. They stay crisp if sealed well.
If the chips soften, reheat them briefly in a low oven to restore their crunch.
Pita Chips
Ingredients
- 8 mini pita rounds
- 2 tbsp olive oil
- ½ tsp flaky sea salt
Recommended Equipment
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- With a knife or pizza wheel, slice the pita rounds into small wedges.8 mini pita rounds
- Brush both sides of the pita wedges with olive oil.2 tbsp olive oil
- Arrange the wedges on the prepared baking sheet and then sprinkle lightly with sea salt.1/2 tsp flaky sea salt
- Bake until lightly browned and crisp, about 5 to 7 minutes, checking after 4 minutes and flipping if needed.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
