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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
I ate smoothies all day yesterday while testing a recipe that i might not even post. I seriously need to start sharing more savoury dishes on the blog so I can actually eat like a regular human being.
LOL. I legit was telling myself that!
What a great idea to take those packets of butter from restaurants…it’s SO spreadable! And just say the cocktail— we underage readers will need to know what’s good when we get there. 😉
RIGHT????? Seriously, SO spreadable..and probably full of hydrogenated oils but dammit.
Hahahaha, I’m debating as to whether or not I should treat myself to an Indian brunch buffet this Saturday to celebrate before I leave on a three-day retreat next week with no home-cooked food! The struggle is real! Your WIAW posts are always really cool and funny! The English muffins look absolutely amazing! So do the cinnamon pita chips! <3
OMG. I hope you did, they make me so envious! 😀
That ceviche looks amazing! Lately I’ve snacking on smoked salmon on almond nut thin crackers! So good!
oh yum!!! That sounds so delicious!
Dude! You know I am so making these cause I can make GF and I LOVE cinnamon. and well i love anything to go with hummus (sweet hummus)
YESSS. This would go so well with sweet hummus!
I will eat all the bars and desserts that you won’t be eating while having these chips.
Oh man, I am so obsessed with these…I polished off another lavash of it!
I love all your super simple recipes. I love snacking on cinnamon pita chips and now I can make my own!
Thanks so much, Anna-Marie 🙂
I’ve been snacking on peppermint bark (leftover from Christmas) like its a healthy snack. We have a canister of it and everytime I walk by my hand goes in. I wondered why I had so much energy lately!
I like to make snacks whenever I have time. My favorites include roasted nuts and veggies. I am partial to animal crackers which I would never try to replicate. I love pita chips though and have tortillas lying around so this might be a new easy snack. Thanks for the recipe!
These are great, you’d love them Ellie!
Those pita chips look great! I have used just stnadard tortilla for homemade “tortilla chips” – but these look good! I get a major sweet tooth in the evening, and these look easy enough to whip up 🙂
Please try it out, Lindsey- You’d love them 🙂
Flat Out has gluten-free now?! YASSSSSS! Praise the Lord. My mom literally just bought some Flat Out wraps for my little brother and I moped and whined the entire time he wolfed it down. I miss them! But now they have gluten-free options? Sign me uppppppp!
And I won’t even lie, I’d probably just lick all of the cinnamon sugar off of these before dipping them into guacamole….
You’d love these and I LOVE the idea of double dipping that style 😀
Ooh, I’m usually a savory pita chip lover, but I’m loving the cinnamon!
Lately I’ve been snacking on hummus and guac…my favorites.
Homemade snacks are great, but working FT and taking care of a 15 month old means I usually turn to store bought for convenience. I might have to try these, though!
Please do, Catherine- I promise they taste good 🙂
Did I hear cinnamon and pita chip? Sign me up! This is a great snack for sure, and it most definitely is not brownies, balls or bars. Although I think a Healthy No Bake Eggplant Bar recipe needs to make an appearance here soon, yes?
Oh dude. Maybe if we call it that and then actually make a smokey baba ganoosh which is what I ate last night…SO GOOD!