There’s nothing better than a fresh batch of homemade baked pita chips to serve with dips. My family and I love them — they’re simple to make and much fresher than store-bought versions.
I’m a sucker for any kind of dip-and-chip combination. Store-bought pita chips are easy to overeat, so I started making my own to control the ingredients and enjoy a fresher, lighter snack. Homemade pita chips take only minutes to prepare and bake, and they keep well for a few days when stored properly.
These chips are great on a snack board, as a crunchy base for Mediterranean-inspired nachos, or simply for scooping up egg salad, hummus, tzatziki, or your favorite dip. Use your preferred pita bread — whole wheat, multigrain, or traditional white — and adjust seasonings to suit your taste.
How to make baked pita chips
The method is straightforward and quick.
Start with pita rounds. For each round, cut straight across in half, then cut each half into four triangles so you end up with eight triangles per pita.
Arrange the triangles in a single layer on a baking sheet. Lightly brush both sides of each triangle with olive oil and sprinkle with coarse salt. Lemon pepper or another seasoning blend works well if you want a little extra flavor.
Bake at 350°F (175°C) for about 10–15 minutes, until the chips are golden and crisp. They may feel slightly soft when you first remove them from the oven, but they will firm up and become crisp as they cool.
Storage
Once the chips are completely cool, store them in an airtight container or resealable bag for up to 3 days. Keeping them sealed prevents moisture from softening the chips and helps retain their crunch.
Serve with your favorite dip and enjoy.
Serving suggestions
- Hummus (classic or flavored)
- Tzatziki or cucumber-yogurt dip
- Olive and feta spreads
- White bean or roasted garlic dips
- Vegetable platters or Mediterranean-style appetizers
Homemade Baked Pita Chips
- Author: Aggie Goodman
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 6 servings
- Category: Appetizers
- Method: Oven
Fresh, crunchy pita chips made in the oven — quick to prepare and perfect for dipping.
Ingredients
- 6–8 pita rounds, cut into 8 triangles each
- Olive oil, for brushing
- Coarse salt or kosher salt, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut each pita round into 8 triangles. Arrange the triangles in a single layer on one or two baking sheets.
- Lightly brush both sides of each triangle with olive oil. Sprinkle evenly with coarse salt or your preferred seasoning (lemon pepper is a nice option).
- Bake for 10–15 minutes, or until the pita chips are golden and crisp. They may be slightly soft when removed from the oven but will crisp as they cool.
- Allow the chips to cool completely on a wire rack or the baking sheet, then store in an airtight container for up to 3 days.
Notes
For extra crispness, you can split the pita rounds into pockets before cutting, then bake a little longer at a slightly lower temperature. Flip the chips halfway through baking for even browning. Use a silicone brush to apply oil if you prefer.