Easy homemade pita chips recipe served on a plate

Homemade Pita Chips Recipe

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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

Storing Pita Chips

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 freeze homemade pita chips then defrost them at room temperature. To recrisp, pop them in a 350°F oven for 2-3 minutes. Enjoy!

Easy homemade pita chips recipe served on a plate

Homemade Pita Chips

Crunchy, perfectly seasoned pita chips are only 10 minutes away!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 32 chips
Calories: 28kcal
Author: Katie Berry
Course: Appetizer
Cuisine: Mediterranean
Keyword: baked, easy, snack


  • 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


  • 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.


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.


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
Did you try this?Leave a comment and tell me how it went!

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  1. Mariette's Back to Basics says:

    5 stars
    Dearest Katie,
    This is again such a smart and simple recipe from your kitchen. Your guys are so very spoiled!
    Hugs to you,

  2. clairejustineoxox says:

    5 stars
    Great idea ,yummy 🙂

    1. Katie Berry says:

      Thanks, ClaireJustineOXOX!

  3. Jennifer Paige says:

    5 stars
    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!

    1. Katie Berry says:

      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?

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