Homemade Pita Chips are easy to make, fun to season, and perfect for dipping in any of your favorites. From homemade hummus to olive tapenade to creamy whipped feta dip, these crispy pita chips are guaranteed to make all your favorite dips even better!
Anyone who has kids knows what it’s like to grocery shop as a parent. One day, your kids give you a list of everything they want from the store. And the next day… they’ve already moved on.
It happened to me recently, when my daughter asked me to get pita pockets to make sandwiches, and then proceeded to eat exactly one pita out of the package. Which left me with an entire package of pita pockets… and no one to eat them.
So clearly… I had to make pita chips! Which turned out to be the best thing ever, because when you make homemade chips, you can make them exactly how you want them!
These pita chips are extra thin and crispy and seasoned with a simple yet delicious combination of garlic powder, onion powder, smoked paprika, and salt. They’re delicious all on their own and perfectly versatile for a variety of dips. And since they’re so thin and crispy, you can eat more of them! Just sayin’!
what you’ll need for this recipe
Pita bread – Leftover pita bread (white or whole wheat.) I used pita pocket bread for thinner, crispier chips. Flat bread also works well and results in thicker, sturdier chips.
Olive oil – Olive oil is brushed on the pita bread for extra flavor and crunch. It also helps the seasonings to stick to the chips!
Seasonings – Any of your favorite seasonings will work well. I used a combination of salt, garlic powder, onion powder, and smoked paprika. See my “recipe variations” for more suggestions.
how to make pita chips
Cut the bread. For thin & crispy chips, cut the pita pockets in half crosswise, then use a knife to open them up and cut them in half lengthwise. Cut halves into triangles and arrange on a large baking sheet lined with parchment paper.
Brush with oil & add seasonings. Brush each triangle with olive oil, then add desired seasonings.
Bake. Bake at 400° for 6-10 minutes, until crispy. For thicker chips, bake longer.
Recipe Variations
- Use flat bread instead of pita pocket bread
- Use any type of oil, such as avocado oil or grapeseed oil
- Use a flavored olive oil for extra flavor
- Use grated parmesan + garlic powder + salt
- Use Italian seasoning + salt
- Use za’atar seasoning
- Use taco or fajita seasoning
- Use melted butter + cinnamon + sugar
storage tips
Leftover pita chips can be stored in an airtight container at room temperature for up to 2 weeks (or longer!) Enjoy as is or with any of your favorite dips!
More Dips for Pita Chips
You can never have too many easy, delicious dip recipes! These are some of our favorites!
Pita Chips
Ingredients
- 4 pita bread pockets
- 1/4 cup olive oil extra virgin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 400°F.
- For thin & crispy chips, cut the pita pockets in half crosswise, then use a knife to open them up and cut them in half lengthwise. Cut halves into triangles. For thicker chips, simply cut the bread into triangles.
- Arrange triangles on a large baking sheet lined with parchment paper and brush with olive oil.
- Sprinkle evenly with seasonings.
- Bake at 400° for 6-10 minutes, until crispy. For thicker chips, bake longer.
- Let stand to cool, then enjoy immediately or store in an airtight container at room temperature for up to 2 weeks.
Notes
Recipe Variations
- Use flat bread instead of pita pocket bread
- Use any type of oil, such as avocado oil or grapeseed oil
- Use a flavored olive oil for extra flavor
- Use grated parmesan + garlic powder + salt
- Use Italian seasoning + salt
- Use za’atar seasoning
- Use taco or fajita seasoning
- Use melted butter + cinnamon + sugar
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