Description
Make delicious homemade pita chips with this easy recipe that bakes pita bread into golden, crispy wedges. Perfect as a snack or paired with dips, these chips are seasoned simply with olive oil and sea salt, and you can customize them with your favorite herbs and spices. This baked, not fried, recipe yields 6 to 8 cups of crunchy pita chips.
Ingredients
Ingredients
- 4 pita breads (5 to 8 inches in diameter), whole wheat or regular
- 2 to 3 tablespoons olive oil, as needed
- 1 teaspoon flaky sea salt or kosher salt
- Optional additional seasonings: za’atar, sesame seeds, dried oregano, dried minced onion or garlic
Instructions
- Preheat and prepare baking sheets: Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350°F (175°C). Line two large, rimmed baking sheets with parchment paper for easy clean-up.
- Separate pita rounds: Using kitchen shears, cut around the perimeter of each pita and separate each pita into two thin rounds. If separation is difficult, use a serrated knife to gently cut between the layers.
- Brush with oil and season: Working with one round at a time, brush the smooth side lightly with olive oil all over. Flip it over, brush the rough side generously with oil, then sprinkle lightly with salt and any optional seasonings. If using flaky salt, crush it between fingers to break up large pieces before sprinkling.
- Cut into wedges: Stack the prepared rounds and divide the stack in two for easier handling. Using a chef’s knife, cut each stack into 8 wedges.
- Arrange and bake: Spread the wedges, rough side up, in a single layer across the two baking sheets. Bake for 10 to 12 minutes, rotating and switching sheets halfway through to ensure even browning. The pan on the top rack may finish first; if so, leave the pan on the middle rack for a few extra minutes until all are equally golden and crisp.
- Cool before serving: For maximum crispness, allow pita chips to cool completely on the pans before serving. Store cooled chips in a sealed bag at room temperature for up to 2 weeks.
Notes
- You can customize the flavor by adding your favorite seasonings such as za’atar, sesame seeds, dried oregano, or minced garlic.
- Be sure to cool the chips completely on the baking sheets before storing to keep them crisp.
- Adjust olive oil quantity as needed to lightly coat pita slices without making them soggy.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Store pita chips in an airtight container or sealed bag at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean
