From-scratch Pita Chips dish

A platter of from-scratch pita chips with a silky dip in the center.

This From-scratch Pita Chips Recipe is everything you need for a snack that’s not only healthy but bursting with flavor! These golden, crackly chips are reliable for anytime munching, as a delightful side dish, or served as a crunchy accompaniment to your go-to dips, spreads, or soups. You are going to absolutely adore this crackly from-scratch goodness!

A platter of homemade pita chips with a creamy dip in the center.

From-scratch Pita Chips Recipe

We love a good snack recipe around here, and nothing beats from-scratch pita chips! They’re our go-to way to use up leftover pita bread rounds and air fryer pita bread.

Of course, you can easily find pre-made pita chips at your local grocery store, but they taste so much better when they’re from-scratch. Believe it or not, they’re actually simple to create, too!

We’ll walk you through our go-to tips and tricks so you can achieve perfectly crackly chips every time with minimal prep time and a total time quicker than it takes to run to your local grocery store.

Are Pita Chips Healthy?

Of course, it depends on your definition of healthy. However, as far as snacks go, pita chips are far healthier than lots of other options, especially when you make them yourself!

This is because they’re made with far less oil than other snacks like chips, contain little to no preservatives, and are baked instead of fried.

How to Make Pita Chips

Prepare the pita bread. Arrange the pita bread on a clean work surface, and slice each round into wedges or triangles.
Season. Whisk the oil and seasonings in a small bowl. Then, add the pita pieces to a large bowl, and drizzle the seasoning mixture on top. Gently toss to combine and coat each chip.
Bake. Arrange the pita pieces in a single layer on baking sheets, and transfer them to a preheated oven. Bake until the chips are golden brown and crackly, flipping halfway through.
Cool. Allow the chips to cool on the baking sheet completely before serving.

Close up view of baked pita chips on a baking sheet.

Tips for Success

Don’t use parchment paper. We have tested this recipe with parchment paper on the baking sheet, but it prevents the chips from crisping up nicely.
Make even pieces. Choose to make large or small pita chips, depending on your preferences. Smaller pieces will become crispier while larger pieces maintain a slight chewiness. However, no matter what size you choose, try to slice them into equal-sized pieces to ensure even baking.
Use multiple baking sheets. Leave a bit of space between each from-scratch pita chip to allow them to crisp in the oven. Depending on how many chips you’re making, you may need to use multiple baking sheets and work in batches.
Avoid overbaking. This recipe cooks quickly, and the chips can burn easily. So, keep a close eye on them as they bake, and remove them from the oven as soon as they’re golden brown!
Cool completely. Be sure to allow the chips to cool on the baking sheet completely before transferring them to a bowl or container. Otherwise, they are more likely to become soggy.

Serving Suggestions

Indulge in the crunchy deliciousness of these from-scratch pita chips all on their own or pair them with salads and soups like Egyptian lentil soup, fattoush salad, and Greek salad.

You can also use them as a dipper to elevate your culinary spreads, sauces, and other dishes like burrata with roasted tomatoes, baba ganoush, chunky garlic hummus, 7 layer Greek dip, and roasted eggplant and tomatoes with yogurt dip.

How to Store Pita Chips

Store leftovers in an airtight container or sealable bag, pressing out as much air as possible. They’re finest eaten right away but will stay fresh for up to three to seven days!

You can freeze pita chips, too! To do so, place them in a freezer-safe container or bag, squeezing out any excess air, and freeze them for up to two to three months.

Thaw at room temperature. Or, warm them in the oven for a few minutes to help them crisp back up.

Common Questions about From-scratch Pita Chips

Do I need to separate the pita layers?

You can! Splitting them gives you thinner, crispier chips. But if you love a little extra crunch, keep the layers together.

Can I make them gluten-free?

Yes! Just use gluten-free pita or flatbread. Everything else stays the same.

Are they healthier than regular chips?

Everyone has a different definition of what healthy food looks like, but we think these are a total win over potato chips since they’re baked. Plus, they have all of those healthy fats from the olive oil.

Can I make a big batch?

Definitely. These are simple to double (or triple) for parties, game day, or meal prep. Just spread them out so they crisp evenly.

More From-scratch Snacks

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Learn how to make this simple from-scratch pita chips recipe for healthy, flavorful chips made with simple ingredients you likely have on hand! Email

Ingredients

4 (6-8 inch) pita bread rounds
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika or smoked paprika for more of a smokey flavor
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Lay out the pita bread rounds on a clean work surface4 (6-8 inch) pita bread rounds
Cut each pita round into wedges or triangles. Cut them into whatever size you prefer. Smaller pieces will become crispier, while larger pieces will be slightly chewier. Aim for relatively even sizes to ensure even baking.
Season the Chips: In a bowl, combine the olive oil, oregano, garlic powder, paprika, salt and pepper. Mix well.1/4 cup extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ½ teaspoon paprika or smoked paprika for more of a smokey flavor, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
Place the pita chips into a large mixing bowl. Drizzle the seasoned olive oil mixture over the pita chips and toss them gently to ensure each chip is evenly coated.
Spread the seasoned pita chips in a single layer on baking sheets. Use multiple sheets or bake in batches, if needed.
Place the baking sheets in the preheated oven, and bake for about 10-12 minutes or until the pita chips are golden brown and crackly. Flip them half way through.
Note: Keep a close eye on them, as they can go from perfectly crisp to overdone quickly.
Once the pita chips are done, remove them from the oven, and let them cool completely. They will continue to crisp up as they cool down.
Once completely cooled, serve your from-scratch pita chips with your go-to dips, like hummus, tzatziki, salsa, or any dip of choice.

Equipment

Nera Matte Black Stainless Mixing Bowls, Set of 3

2 Mixing Bowls Crate & Barrel Silver Baking Sheets, Set of 2

2 Baking Sheets

Notes

Cool and Dry Storage: Make sure the pita chips are completely cool before storing them. Moisture can make them lose their crispiness and become stale, so ensure they are at room temperature. Airtight Container: Place the pita chips in an airtight container or a resealable plastic bag. Press out as much air as possible before sealing the container or bag to prevent moisture and air from getting in. Freezing: If you want to extend the shelf life even further, you can freeze pita chips. Place them in a freezer-safe container or bag, removing as much air as possible, and store them in the freezer for up to 2-3 months. When ready to use, you can thaw them at room temperature or reheat them in the oven for a few minutes to restore crispiness. Yields 32 chips Option to this spicy by adding 1/4 -1/2 teaspoon cayenne pepper to the olive oil mix!