Crispy Homemade Pita Chips
Crunchy, lightly toasted pita chips brushed with olive oil and sea salt, perfect for snacking or pairing with dips like hummus.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Mediterranean
Ingredients
Scale
- 4 to 5 pita pockets (white or whole wheat), preferably day-old or slightly dry
- 2 to 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse or flaky sea salt
- ½ teaspoon garlic powder (optional)
- Pinch of ground black pepper
- Optional seasonings: ½ teaspoon smoked paprika, cumin, or dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Cut each pita pocket into 8 triangular wedges using a sharp knife or pizza cutter. If thick, separate layers for thinner chips.
- Lightly brush each pita triangle with olive oil on both sides or toss in a bowl with olive oil until just coated.
- Sprinkle sea salt, garlic powder, black pepper, and any optional spices evenly over pita chips, flipping to season both sides.
- Arrange pita chips in a single layer on a parchment-lined baking sheet. Bake for 10-12 minutes, flipping halfway through at about 6 minutes, until golden and crispy.
- Remove chips that brown faster early and let the rest finish baking. Let chips rest on the baking sheet for a few minutes before serving.
Notes
Use slightly stale pita for best crunch. Brush oil lightly to avoid soggy chips. Flip chips halfway through baking for even crispness. Watch closely to prevent burning. Can be made in an air fryer at 350°F for 5-7 minutes, shaking halfway.
Nutrition
- Serving Size: About 1 cup of pita
- Calories: 130
- Sugar: 0.5
- Sodium: 200
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
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