Homemade Pita Chips Recipe

Golden, crunchy homemade pita chips recipe that’s ready in minutes. Enjoy with your favorite dip or on their own for a perfectly-seasoned snack.

You can make this homemade pita chip recipe using store-bought pita, or do it all from scratch with the homemade pita bread recipe that I shared last week.

My family loves pita sandwiches, but we love homemade pita chips even more! Buying them got expensive, though, because my guys will go through an entire bag in one afternoon. Each.

Then one time, I’d tripled my pita bread recipe with the idea of freezing extras, but I didn’t get around to it until they were almost stale. That’s when I decided to tinker around with a seasoning combination and quick baking method to turn pita bread into homemade pita chips.

Now, it’s one of our favorite family snacks, and I hope your family enjoys it as much as ours does!

Easy Homemade Pita Chips Recipe

What to Serve with Pita Chips

These homemade pita crisps are excellent on their own thanks to the flavorful seasoning. But if you’re in the mood for a healthier version of chips and dip, use them to scoop up one of these great recipes:

Easy Homemade Hummus
Creamy Baba Ganoush
Classic Southern Homemade Pimento Cheese
Seriously Authentic Guacamole

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Homemade Pita Chip Storage

Make sure your homemade pita chips are completely cool before storing them, or they’ll lose that fabulous crunch. Once cool, they’ll stay crisp in an airtight container or resealable plastic bag for up to a week.

You can also bake and freeze them. To serve, defrost at room temperature then re-crisp on a baking sheet in a 350°F oven for 2-3 minutes. Enjoy!

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5 from 2 votes

Homemade Pita Chips

Crunchy, perfectly seasoned pita chips are only 10 minutes away!

Course Appetizer

Cuisine Mediterranean

Keyword baked, easy, snack

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Makes 32 chips

Calories 28kcal

Created by Katie Berry

Ingredients

1x2x3x

• 4 pita bread rounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon Kosher salt - Sea salt works, too
• ¼ teaspoon cayenne pepper - optional
• ½ teaspoon sesame or poppy seeds - optional

US Customary – Metric

Instructions

• Preheat oven to 375 F / 190 C / gas mark 5. Line a baking sheet with parchment paper or a Silpat mat.
• In a small bowl, combine olive oil and seasonings. Brush both sides of each pita bread with seasoned oil mixture. Sprinkle the top with seeds, if using.
• Cut pita rounds into 8 wedges each and arrange them in a single layer on the baking sheet. Make sure they don't overlap.
• Bake for 7-10 minutes, watching closely. Remove from the oven when their edges begin to turn golden brown and cool on a wire rack.

Notes

Store in an air-tight container up to a week. For longer storage, you can freeze them then transfer the chips straight from the freezer to a baking mat. Re-crisp them in a 350 F / 190 C oven for 2-3 minutes.

Nutrition

Serving: 1chip | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Calcium: 7mg | Iron: 1mg