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My pita chips recipe guarantees crispy, salty chips fit for all your favorite dips! They need just 3 ingredients and take minutes to make.
If you’re craving more savory snacks, try my protein chips, air popped popcorn, air fryer potato chips, or crispy zucchini chips next!
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The first time I tried Stacy’s pita chips, I practically polished off the whole bag. Ever since that day, I’ve been determined to make them at home.
You guys, I couldn’t believe how easy it was. All you need are three ingredients and about 10 minutes in the oven. The results are cracker-crisp, perfectly seasoned chips fit for cottage cheese dip, smoked tuna dip, you name it!
Why I love this recipe
- Healthier than store-bought pita chips. The beauty of making chips from scratch is that you’re in control of how much salt and oil goes into them.
- Endlessly customizable. I’m giving you my favorite base recipe for these chips, though you could switch up the seasonings any number of ways.
- Baked, not fried. Which means fewer calories and no pot of bubbling oil to deal with.
- Perfect use for leftover pita. On the off chance that I bought too much pita for my gyros meat, I know I can make good use of the dry pita!
Key ingredients
- Pita rounds. You can use any kind of pita bread, though I’m partial to whole wheat pita bread as it has more fiber and a richer flavor.
- Coconut oil. Helps the seasonings stick to the bread. If you’re not strictly dairy-free, you could also use butter.
- Kosher salt. For the base recipe, we’re just using salt, but you could add all sorts of spices.
- Seasonings. As pictured, I added some smoked paprika and garlic powder. If I’m making cinnamon pita chips, I add sugar and some cinnamon.
How to make homemade pita chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Use a sharp knife to slice the pita into triangles.
Step 2- Season. Place them on the baking sheet, brush with oil, and sprinkle with salt.
Step 3- Bake the pita triangles until they’re golden brown.
Step 4- Cool. Let them cool completely.
Arman’s recipe tips
- Don’t line the baking sheet with aluminum foil. I did this at first and found it was impossible to get the pita to crisp. You really want that residual heat from the baking sheet and parchment paper.
- Air fry the chips. When I want a small batch of chips, I’ll air fry them for 4-5 minutes. It’s identical to my air fryer tortilla chips recipe. Just make sure to air fry them in a single layer so each chip gets crispy.
- Use pita pockets specifically. I tested several types of pita bread, and the pita pockets turned out to be the thickest and crunchiest. Don’t separate the pockets; otherwise, you’ll end up with very thin chips.
- Use other types of oil. I like the golden color you get from coconut oil, but any neutral-flavored oil works, including extra virgin olive oil or avocado oil.
Storage instructions
To store: Let the chips cool completely, then store leftovers in an airtight container at room temperature for 1 week.
Frequently asked questions
Store-bought chips aren’t necessarily the healthiest, as they can have a lot of oil, salt, and preservatives. That’s why I prefer making them from scratch, so I can use whole wheat pita and minimal oil.
These can be made gluten-free by using gluten-free pita bread. I recommend B Free foods gluten-free pita.
Ways to use homemade chips
- Paired with your favorite dips, like garlic yogurt sauce or hot honey sauce.
- Use them in place of croutons in Caesar salad with chicken or steak salad.
- Serve them with high-protein soup or 4-ingredient potato soup.
Homemade Pita Chips
Video
Ingredients
- 3 pita rounds
- 1/2 teaspoon salt
- 2 teaspoons coconut oil melted
Instructions
- Preheat the oven to 180C/350F. Grease a large baking sheet.
- Cut the pita into six triangles. In a small bowl, whisk together the salt and coconut oil. Add any seasonings here.
- Place the pita triangles on the greased baking sheet and bake for 8 minutes or until golden and crispy.
- Remove the pita chips from the oven and let them cool completely.
Notes
- Cinnamon sugar. Combine cinnamon and sugar in a small bowl and sprinkle on the oiled pita bread.
- Italian. Season the chips with Italian seasoning (or a mix of oregano, basil, thyme, and garlic powder).
- Za’atar. For a Middle Eastern flavor, sprinkle the chips with za’atar spices.
Nutrition
Originally published January 2016, updated and republished February 2025
Such an interesting recipe. It is like salty and crispy and also sweet because of cinnamon. I like the most this flavour.
Would like to try this. But what is “pita crust”?