How To Make Homemade Pita Chips
Pita chips are so easy to make and customize, and taste so good when you make them yourself, you’ll wonder why you haven’t been doing it this whole time. A drizzle of olive oil, salt, and a hot oven is all it takes to whip these up for your next party or afternoon snack. Before you get started, there’s one question to ask: What kind of pita are you using?
Thin vs. Thick: Different Pitas, Different Jobs
Once upon a time, all pita commercially made in the United States had pockets. In the Middle East, where pita originated, there have always been a plethora of versions and, lucky for us, we can get a bunch now. If you use pocket pita, cut the bread in half so you have two rounds — each a single layer. These thin pita slices cook up crispier and cook a little faster than thicker pita. They’re great solo or with thinner dips.
Thicker flatbreads, however, like pocketless pita, (most) lavash bread, and even Indian naan also work great for chip-making. These not-quite-as-flat flatbreads will be a little less crisp, but they are so sturdy that they will be able to stand up to your heftiest dips.
The Key to a Crispy Chip
Plenty of factors come into play when making a crispy chip, namely a hot oven and enough fat. When the chips come out of the oven, let them cool completely before serving — and don’t cover them until they do. As they cool, they will begin to crisp up even further, giving you a chip sturdy enough for hummus and guacamole.
Flavoring Your Pita Chip
This recipe uses salt and pepper — nothing more, nothing less. You can be creative with flavorings, but keep them dry (no fresh herbs or pastes). Try this recipe with 1/2 to 3/4 teaspoon of any spice mix — Indian garam masala, North African ras el hanout, or Chinese five-spice powder are all great options. Love heat? Switch out the black pepper for a smoky Turkish Urfa biber, or even Korean gochujaru chili powder.
How To Make Homemade Pita Chips
- 2 to 3 tablespoons
olive oil, divided
large pita bread with pockets or 2 without a pocket (2 to 3 ounces each)
- 3/4 teaspoon
kosher salt or sea salt, divided
- 1/2 teaspoon
freshly ground black pepper
Rimmed baking sheet
Parchment paper or silicone baking mat
Sharp knife or kitchen shears
Prepare for baking: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a pastry brush, brush about 1 tablespoon of the oil over parchment or mat. Set aside.
Split the pitas if they have pockets: If you have thick, single-layer pitas or pocketless pitas or flatbread, skip this step. If your pitas have pockets, place the flat on your work surface and split them in half with a sharp knife or kitchen shears, to make 2 single-layer rounds.
Cut the pitas into 8 wedges: Place the pitas on a work surface. With a sharp knife or kitchen shears, cut each as you would cut a pizza — in half, and then in half again, and finally in half again to make 8 triangular wedges. You will have 16 wedges. Set aside.
Brush the wedges with oil: With the pastry brush, brush each wedge with oil on both sides — to coat, but not to soak. If you are using thinner pita, use 1 tablespoon; if you are using thicker pitas, use 2 tablespoons.
Season the wedges: Sprinkle both sides of each wedge with the salt and, if using, the pepper.
Bake the pita chips: For thick pita bread, arrange the wedges on the prepared baking sheet in a single layer and bake for 5 minutes. Remove the pan from the oven, carefully turn the chips over, and return to the oven to bake until completely crisp and as golden-brown as you like, another 5 to 8 minutes. If you are using thin pita, reduce the oven temperature to 375°F and bake for 7 minutes. Remove the pan from the oven, carefully turn the chips over, and return to the oven to bake until completely crisp and as golden-brown as you like, another 7 to 11 minutes.
Serve the pita chips: Let the pita chips cool completely before serving.
Transfer cooled pita chips to an airtight container. Store at room temperature for 1 to 2 days.