This homemade pita chip recipe works well with store-bought pita, or make your own using the homemade whole wheat pita bread recipe that I shared last week.
Although my family loves pita sandwiches, the truth is we love homemade pita chips even more! Buying the prepackaged kind got expensive since my guys will polish off an entire bag, leaving me none.
So one of my first projects after learning to make homemade pita bread was turning that into homemade pita chips. Sure, they still chow down like crazy but now I know to double, and sometimes even triple the amount of pita bread I make so I can freeze extras to make chips when we run out.
Homemade Pita Chips Recipe
Uses
These are excellent on their own or use them in place of potato chips with one of these great dips:
Homemade Hummus
Baba Ganoush
Homemade Pimento Cheese
Authentic Guacamole
Storage
A batch of this homemade pita chips recipe will stay crisp for 2-3 days in an airtight container. But, if your family goes through homemade pita chips like mine does, you can easily make several batches and freeze them. To serve, defrost and re-crisp them in a 350°F oven for 2-3 minutes.
Ingredients
- 4 whole wheat 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 or sea salt
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon sesame or poppy seeds optional
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 one side 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.
Recipe Notes
Store in an air-tight container for 2-3 days. 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.
More of my recipes:
Banana Bread Without Added Sugar
Homemade Mrs. Dash, Seasoned Salt, and Old Bay
Anti-Inflammatory Golden Turmeric Milk
Pin Homemade Pita Chips Recipe
Dearest Katie,
This is again such a smart and simple recipe from your kitchen. Your guys are so very spoiled!
Hugs to you,
Mariette
gplus.to/MariettesBacktoBasics
Hello dear Mariette!
Would you believe my guys have no idea that they’re so spoiled? My husband knows I enjoy my time tinkering in the kitchen, and is wise enough to take over parenting duties while I’m in full-on cooking mode. But my son? I’m convinced he believes everyone eats homemade snacks and meals cooked from scratch. I’d better convince him to take an interest in cooking one of these days soon, or his eventual wife will never, ever forgive me!
Have a wonderful week, my friend!
Katie
Great idea ,yummy 🙂
Thanks, ClaireJustineOXOX!
I made both the pitas and pita chips from your recipe when I actually came here to look at your cleaning list. I got sidetracked and ended up in the kitchen baking lol. I love your blog SO much. I’ve never made a pita in my life and both my husband and I were amazed at how they turned out. You have a new fan!
Jennifer, I’m so glad you gave those recipes a try and that you and your husband enjoyed them! Baking always sounds so scary, but it doesn’t have to be. Things like the pita recipe date back thousands of years, and you’ve gotta figure they didn’t have temperature-controlled ovens or food processors back then, so surely they can’t be too hard to make, right?