Pita Chips Recipe

A platter of homemade pita bread recipe with small bowls of tzatziki and hummus on the platter as well.

Crunchy Pita Chips are a quick and easy appetizer or snack that pairs so well with a variety of dips. Perfect for a gathering!

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Cool Time 5

Total Time 25

Servings servings

Calories 209kcal

Author John Kanell

Equipment

Large rimmed baking sheet
Kitchen shears or pizza cutter for cutting pitas

Ingredients

3 pita breads (180g)
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
Optional seasonings of choice: dried basil, thyme, oregano, or za’atar

Instructions

Preheat the oven to 375°F.
With kitchen shears or a sharp knife, cut each pita bread into 6 triangles. (If your pitas are thick, you can split them open first, making two rounds. If they are super thin, leave them whole).
Place the pitas in a large bowl. Drizzle the olive oil over the pitas, 1 tablespoon at a time, tossing the pita triangles between each addition. Sprinkle with salt, garlic powder, and pepper, and additional seasonings of your choice. Mix well to combine.
On a large, rimmed baking sheet, arrange the pita in a single layer. Bake for 8 to 12 minutes or until they are golden brown all over. Sprinkle with additional flaky sea salt to taste when they are hot from the oven.
Let the pita chips cool for a few minutes so that they crisp up completely before serving.

Notes

For thick, Greek-style pita chips: Preheat the oven to 350°F. (Thicker pita requires a longer bake time at a lower temperature in order to dry out before browning too quickly.) Cut and season the pitas the same way and bake for about 20 minutes, flipping each pita triangle after 10 minutes. The pita chips will be crispy on the outside and a little bit chewy on the inside when baked.

Nutrition

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