Homemade Pita Chips are out-of-this-world delicious! These big, thick, crunchy chips are the perfect vehicle for a good dip and the ultimate addition to a fun Mediterranean spread.
Pita Chips Recipe
You can buy pita chips in most grocery stores, and I’ll tell you right now — Stacy’s® Pita Chips are incredible — one of my favorite snacks to buy!
And today we’re sharing how to make pita chips in two different ways. First, similar to Stacy’s — thin and crispy; and second, we’re using much thicker pita bread which results in big, soft pita chips.
And as much as I love Stacy’s, nothing beats these homemade ones!
Pita Chips Ingredients
- Pita: This is my favorite pita to use. If you want thin pita chips, you’ll want to grab a pocket pita so you can cut it in half and pull it apart first. I’ve also tried Joseph’s® pita bread which is great if you’re looking for healthy pita chips/watching carbs/calories. The flavor isn’t near as good, but for the nutrient breakdown, it’s not too bad!
- Olive oil: The better the oil, the better the flavor! Use extra-virgin olive oil for the best results.
- Salt and pepper: These two ingredients breathe life into the baked pita — always start with less because it’s easy to add more at the end while the chips are still hot.
- Garlic powder: We love the subtle flavor of garlic powder, but if you aren’t a fan, leave it out!
- Other seasonings: If you’d like to jazz up your chips or make them to specifically accompany a dish, feel free to add in a few other seasonings. Remember, a little goes a long way when making seasoned Pita Chips!
What To Eat With Pita Chips
- Spinach artichoke dip. The restaurant I used to work at was known for their big, thick pita chips (which are exactly like the thick version I’m sharing here!) and spinach artichoke dip. The two are meant to go together!
- Hummus. A veggie hummus, chickpea hummus, black-bean hummus — whatever hummus you have makes a great Pita Chip dip.
- Tzatziki sauce. Drizzle on this sauce and go to town!
- Salsa. A fresh, chunky salsa like this Pico De Gallo or Avocado Salsa is great with these chips.
- Soup. Dip ’em in a creamy soup like this spiced Carrot Soup or Sweet Potato Coconut Curry Soup — delish!
- Salad. Serve as croutons on a salad (Cut ’em smaller if planning to do this!) or dip in this tasty Greek Salad.
How To Make Pita Chips
These chips can be prepared in the oven or the air fryer. Honestly, nothing beats the texture you’ll get from air frying!
Pita Chips in an air fryer not only cook quicker — but you also don’t have to wait for the oven to preheat.
That said, the down side to the air fryer is how many pitas can fit in the basket at a time. So if you want to make a lot of chips at one time, the oven is better in that regard.
Quick Tip
Not sure about air fryers? Check out our Air Fryer Guide! Here’s the exact air fryer I use and love. Air fryers do vary a bit from brand to brand, so the timing may need to be slightly tweaked for your specific model. Luckily it’s easy to do– taste a pita chip after the minimum time and then add time as needed, based on personal crispiness preference.
Pita Chips FAQs
Are pita chips gluten-free?
Typically, pita chips are not gluten-free since they’re made with wheat flour. If you can find gluten-free pita and use that in this recipe, you’ll have your own homemade gluten-free pita chips!
What is a pita chip made of?
These chips are made from pita bread cut into triangles, tossed in oil and seasonings, then baked, fried, or air-fried.
Pita bread is made from flour, yeast, water, olive oil, sugar, and salt.
Storage
Storage
The key here is to avoid any moisture — once these chips come in contact with moisture they’ll lose their crunch (and become prone to molding)! Cool completely before adding to an air-tight container or bag (removing as much air as possible before storing). Don’t store in the fridge, but rather in a cool, dark, dry place or freeze for 4-6 weeks. (Frozen pita will likely need to be crisped up again in the oven or air fryer after thawing.)
Complete A Mediterranean Spread:
- Tabouli (Tabbouleh) cucumber and tomato salad made with fresh chopped herbs
- Air Fryer Falafel –with a quick, homemade Tzatziki Sauce
- Vegetable Masala –loaded with veggies in a creamy tomato sauce
- Curry Lentil Soup –with coconut milk
- And don’t forget some dessert: Chocolate Covered Dates
Pita Chips
Equipment
- Sheet pan or air fryer
Ingredients
Instructions
- If using the oven, preheat to 400°F. For thick pitas, cut them into 8 triangles by cutting in half, then into quarters, and finally into eighths. For thin pitas, use pocket pitas. Gently separate each into 2 pieces, then cut each piece into 8 triangles, resulting in a total of 16 triangles.
- In a large bowl, add the pita triangles. Drizzle with oil and add the seasonings. Toss well to coat (using your hands works best).
- Baking Method: Line a large sheet pan with parchment paper or a silicone baking mat. Add pitas in an even layer (none overlapping) and bake at 400°F:Thick pitas: Bake for 5 minutes, then flip. Bake 5 more minutes, flip again, and bake 2–4 more minutes or until crisp (they will crisp up more as they cool).Thin pitas: Bake for 5 minutes, flip, then bake for 3–5 more minutes or until crisp (they will crisp up more as they cool).
- Air Fry Method: Add a single layer of pita triangles to the air fryer basket. Air fry at 320°F:Thick pitas: Air fry for 5 minutes, flip, and air fry for 5 more minutes or until crisp (they will crisp up more as they cool).Thin pitas: Air fry for 4 minutes, flip, and air fry for 3 more minutes or until crisp (they will crisp up more as they cool). See note 2.
- Cool completely (they’ll crisp up more as they sit). Enjoy with your favorite sauces or dips—my favorite is hummus!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
