How To Make Pita Chips Recipe

I’m sharing my favorite Pita Chip Recipe using pita pockets, extra-virgin olive oil, and just a few seasonings to show how easy it is to get perfectly baked chips from pantry staples.

I never thought I’d get so hooked on a basic snack, but here we are. Making pita chips from pita pockets with a drizzle of extra virgin olive oil turned into one of those small victories that feels way bigger than it should.

I try things, mess up, then come back and fix them, and this Pita Chip Recipe is one I keep making because it actually works. Its also a clever Uses For Pita Bread idea when you want crunch without fuss.

Read on and youll probably end up questioning every store bought chip you’ve ever bought.

Ingredients

• Pita bread: whole grain pita adds carbs and fiber, makes chips sturdy and comforting
• Extra virgin olive oil: healthy fats, crisp when baked, gives a rich nutty flavor
• Kosher salt: brings out flavors, helps with crisping, no strong iodine taste
• Garlic powder: concentrated garlic, adds savory punch without burning, very kid friendly
• Onion powder: mild sweetness and depth, blends into seasonings without leaving chunks
• Dried oregano or zaatar: herbaceous, adds Mediterranean tang and aroma, pairs great with olive oil
• Smoked paprika optional: smoky warmth and color, not spicy unless labeled hot

Ingredient Quantities

• 6 pita pockets or 4 large pita rounds
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika optional
• 1 teaspoon dried oregano or 1 teaspoon zaatar optional
• 1/4 teaspoon freshly ground black pepper optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. If using pita pockets, split them open and flatten then cut each pocket into 6 triangles; if using large rounds, cut each round into 8 wedges so pieces are about the same size.

3. Put the pita wedges in a large bowl, drizzle 3 tablespoons extra virgin olive oil over them and toss so every piece gets a light coating, you can also brush oil on if you prefer.

4. In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika if using, 1 teaspoon dried oregano or zaatar if using, and 1/4 teaspoon freshly ground black pepper if using.

5. Sprinkle the seasoning mix over the oiled pita and toss with your hands so the spices stick evenly, dont add too much oil or they’ll get soggy.

6. Arrange the pita wedges in a single layer on the prepared baking sheet, dont overlap them so they bake crisp all over.

7. Bake in the middle of the oven for 8 to 12 minutes, checking at 8 minutes and flipping once halfway through, ovens vary so keep an eye they should be golden around the edges and firm.

8. Remove from oven and let the chips cool on the pan for 5 minutes, they will crisp up more as they cool so dont judge them while they’re hot.

9. Store completely cooled pita chips in an airtight container for up to a week, or reheat briefly in a hot oven for a few minutes to refresh them.

Equipment Needed

1. Baking sheet, rimmed
2. Parchment paper or foil
3. Large mixing bowl
4. Small bowl (for the spice mix)
5. Measuring spoons
6. Knife or pizza cutter and a cutting board
7. Pastry brush or tongs for oiling and tossing
8. Spatula or oven-safe tongs for flipping halfway through
9. Oven mitts, cause hot pans will burn you if you forget em
10. Airtight container for cooled chips storage

FAQ

How To Make Pita Chips Recipe Substitutions and Variations

• Extra virgin olive oil: use avocado oil for a higher smoke point, melted butter for a richer crunch, or grapeseed oil for a neutral flavor.
• Kosher salt: swap for flaky sea salt like Maldon or use table salt but only half the amount because it packs tighter.
• Garlic powder: replace with 1 small minced garlic clove or 1/2 teaspoon granulated garlic, and if you use fresh garlic pat it dry so the chips dont steam.
• Dried oregano or zaatar: try dried thyme for similar herb notes or 1 teaspoon sumac for a lemony tang, or 1 teaspoon Italian seasoning in a pinch.

Pro Tips

– Flatten puffy pockets with a rolling pin or just press them with your hands before cutting so the chips crisp all the way through, dont smash them flat though, just enough to remove air pockets.

– Mix the oil and spices into a thin paste first, then toss the pita in that, it sticks way better than sprinkling dry spices and you wont get clumps.

– Give each wedge breathing room on the pan and rotate the sheet once while baking, but dont rely only on the clock, look for golden edges and a firm feel before you pull them.

– Cool completely on the pan or a wire rack so they finish crisping, store in an airtight container with a paper towel to catch moisture, and refresh in a hot oven for a minute or two if they go soft.