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
Makes 16 chips
What You Need
2 to 3 tablespoons
olive oil, divided
large pita bread with pockets or 2 without a pocket (2 to 3 ounces each)
kosher salt or sea salt, divided
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.