These Easy Homemade Baked Pita Chips are golden brown, super crunchy, awesomely (and addictingly) delicious, and perfect for dipping. All you need to make them is 3 ingredients and about 30 minutes!
My fellow snackers, you are going to fall in love with this recipe! These homemade pita chips baked in the oven are so good, you won’t want to stop eating them. And not only do they taste so much better than any store-bought pita chip I’ve ever had, they’re less expensive too!
Pita chips – with or without something to dip them in – are one of my all-time favorite snacks. And for a long time, I just bought them and was perfectly content.
But as I was wandering around my grocery store’s bakery section recently, I spied a bag of 4 pita breads for less than $2 (regular price), and it instantly hit me: Why not try making my own pita chips?
Some quick math told me I could get 64 chips out of those 4 pitas, which is just a few shy of what I would usually get in a (smallish) bag of pita chips for close to $4. Even with the small amount of olive oil I would need, that would still be a savings of nearly $2!
Since I love spending less and saving money whenever I can (all those little savings really add up), that sealed the deal for me.
So I grabbed myself a bag of those pita breads and headed home to make my own pita chips. And, WOW, am I ever glad I did!
First, they’re super easy to make. Just cut the pitas into triangles, brush with olive oil, sprinkle with salt, and bake ’em in the oven. That’s right: no frying (Yay!).
Second – and most important – the flavor is outstanding, and the crunch is all there. Hands down, these are best pita chips I’ve ever had, and I’ll be making them right in my own kitchen from now on!
Ingredients you need:
- Pita breads (the kind with pockets)
- Olive oil
- Salt (I like to use sea salt)
Here’s a look at how to make Easy Homemade Baked Pita Chips:
Tips & Tidbits:
- I prefer thinner pita chips, which is why I use classic pitas with pockets and split the triangles in half. Plus, I get more chips this way!
- If you’d rather a thicker pita chip, you don’t have to split them (or you can use flatbread-style pitas that don’t have pockets)…but you’ll only get 16 chips rather than 32, and you’ll probably need to bake them a little longer (and you would only need half as much olive oil).
- The 2 tablespoons of olive oil is plenty for lightly brushing both sides of the pita triangles. You don’t want to soak them with oil, just a very light brushing will do.
- If you have an oil sprayer, you could lightly spray them with olive oil instead.
- I recommend using light-colored baking sheets so that the pita chips don’t get too brown too fast and/or burn.
- You’ve got to keep an eye on these, especially after you flip them. They get brown very quickly in those last minutes of baking.
- If you can’t fit both baking sheets on one rack in the oven, I suggest rotating the pans between racks once during baking so that they cook more evenly.
- I love my pita chips simply sprinkled with sea salt, but feel free to experiment and add some of your favorite herbs and spices for new flavors.
- Once they have cooled, if you’re not going to eat them immediately, store your pita chips in an airtight container or bag. They can last for up to a week, but I find they are at their crispy best within about 3 days of making them (but you probably will eat them all way before that!).
I hope you try this recipe for Easy Homemade Baked Pita Chips and love it as much as I do. Thanks for visiting today!
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Easy Homemade Baked Pita Chips
- 2 pita breads, the kind with pockets, about 8 inches in diameter
- 2 tablespoons olive oil
- salt, to taste (I use fine sea salt)
- Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.Note: I recommend using light-colored baking sheets so that the pita chips don't get too dark too fast.
- Cut each pita bread into 8 equal-sized triangles.
- Open up each triangle and separate it to make 2 triangles.
- Place the pita triangles on the baking sheets (half on one; half on the other). They should be in a single layer and there should be space between each triangle so they are not touching each other.
- Very lightly brush both sides of each pita triangle with olive oil.
- Sprinkle the tops of the pita triangles with salt.
- Bake for 8 to 10 minutes, turning over once halfway through the cooking time, or until the pita chips are crisp and golden brown (or the color that you prefer). Note: Check them frequently after you turn them over. When you turn them, it might actually seem like they're too light and not getting done fast enough, but they will get crisp and brown very fast after the flip and can go from golden brown to burnt very quickly! Also, if you can't fit both pans on one rack, I recommend rotating the pans between racks once during the cooking time so that they cook more evenly.
- Remove from the oven and allow the pita chips to cool completely.
- If you have an oil sprayer, you could lightly spray the pita triangles with olive oil instead of brushing them.
- If you want to change things up, feel free to experiment and add some of your favorite herbs and spices for new flavors.
- Once they have cooled, if you’re not going to eat them immediately, store your pita chips in an airtight container or bag. They can last for up to a week, but I find they are at their crispy best within about 3 days of making them.
- Estimated calories shown is per chip.