How to Make Homemade Pita Chips
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
24 chips
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Calories
128 kcal
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Cuisine
Mediterranean
How to Make Homemade Pita Chips
Description
How to Make Homemade Pita Chips transforms pita bread into crispy chips that work well as snacks or for dipping. The recipe involves splitting pita bread into rounds (if applicable), brushing them generously with olive oil, and seasoning on both sides with kosher salt and za'atar. Cutting the rounds into triangles helps create uniform chip shapes that bake evenly in a hot oven. The process requires attention to baking time because thinner pita varieties crisp more quickly than thicker ones. The result is crisp, lightly golden chips with the bright, savory notes of the za'atar complementing the olive oil's richness. These chips can elevate simple dips or be served alongside salads and mezze platters for added texture and flavor.
The recipe provides flexibility by allowing either store-bought or homemade pita and encourages monitoring their color during baking to achieve the ideal level of crispness. The choice of za'atar adds a distinctive Mediterranean twist, and the simple olive oil and kosher salt base lets the bread's flavor come through while enhancing the crunch. The chips can also be paired with plain olive oil and dukkah for variety.
Storing the chips requires cooling completely before sealing them airtight at room temperature. This preserves their crunch for several days to a week. This recipe offers a straightforward technique to make pita chips that combine toasted textures with seasoning for versatile snacking and dipping.
Ingredients
- 2 to 3 pita bread store-bought or homemade, with pockets
- extra virgin olive oil I used Greek Private Reserve extra virgin olive oil
- kosher salt
- seasoning of choice I used a generous sprinkle of Za'atar
Instructions
- Heat the oven to 425 degrees F. And prepare a large sheet pan (do not line with parchment).
- Split the pita pockets in half to make single rounds of pita. Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.
- Brush with extra virgin olive oil & Season. Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).
- Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.
- Bake! Arrange the pita triangles on the prepared sheet pan. Bake anywhere from 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained color, until you have pita chips that are crispy and golden brown to your liking.
Notes
- Adjust baking time depending on the thickness of pita bread to avoid burning or under-crisping.
- Serve pita chips with dips such as hummus, baba ganoush, or tzatziki to complement their Mediterranean seasoning.
- Allow chips to cool fully before storing in an airtight container to maintain crispness for up to one week.
- Za'atar seasoning enhances the flavor but can be substituted with other herbs or spices if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24chips
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 12.8kcal | 1% |
| Carbohydrates | 2.6g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 25mg | 1% |
| Potassium | 5.6mg | 0% |
| Fiber | 0.1g | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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