Easy Homemade Baked Pita Chips
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!
Servings: 32 pita chips
Estimated Calories: 19
Ingredients
- 2 pita breads, the kind with pockets, about 8 inches in diameter
- 2 tablespoons olive oil
- salt, to taste (I use fine sea salt)
Instructions
- 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.
Recipe Notes
- 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.
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