Homemade Pita Chips
Crispy, golden, and loaded with a simple garlic-herb seasoning, these homemade pita chips come together in just 15 minutes. They're perfect for scooping up hummus, spinach dip, or any of your favorite dips, and they're so much better than store-bought.
Servings: 10 (about 40 chips)
Ingredients
- 5 pieces pita bread cut into 8 triangles each
- 2½ tablespoons olive oil
- 1½ teaspoons dried parsley
- 1 teaspoon kosher salt reduce slightly if using fine table salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F.
- In a small bowl, stir together the olive oil, parsley, salt, paprika, and garlic powder until well combined.
- Cut each pita into 8 triangles. Arrange the triangles in a single layer on a large baking sheet (use two sheets if needed to avoid overlapping).
- Brush the tops of the pita triangles evenly with the seasoned oil mixture.
- Bake for 10-12 minutes, or until the chips are golden on top and the edges are just starting to brown. They may feel slightly soft but will crisp up as they cool.
- Let cool on the baking sheet for a few minutes before serving. Enjoy with your favorite dips!
Notes
- Pita type: Pocketless pita (the thicker kind) crisps up evenly and holds seasonings well. If using pocket pita, you can separate the layers for thinner, extra-crispy chips.
- Slightly stale works great: Pita that's a day or two old actually makes crispier chips since it has less moisture to bake out.
- Kosher salt recommended: The larger flakes distribute more evenly. If using fine table salt, reduce the amount slightly and adjust to taste.
- Don't skip the cool-down: Chips will feel soft when they first come out of the oven but crisp up significantly as they cool. Don't overbake trying to get them crispy in the oven.
- Watch for golden, not dark: Pull the chips when they're golden with lightly browned edges. Overbaked chips can taste bitter.
- Single layer matters: Overlapping chips will steam instead of crisp. Use two baking sheets if needed.
- Easy seasoning swaps: Try everything bagel seasoning, ranch seasoning mix, or just olive oil and salt for a plain chip. For a sweet version, brush with butter and sprinkle with cinnamon sugar.
- Oil-free option: You can reduce the oil or skip it for a lighter chip. They won't be quite as golden or crispy, but they'll still work. A light mist of cooking spray is another option.
- Storage: Store in an airtight container at room temperature for up to a week. Best within 2-3 days for optimal crunch. If they soften, crisp them up in a 300°F oven for a few minutes.
- Make-ahead friendly: These can be made a day or two ahead for parties. Store as directed and refresh in a warm oven if needed before serving.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 383mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 99IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.5mg
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