Homemade Pita Chips Recipe
How to make beautiful homemade pita chips from scratch. Great for mezze platters, hummus, baba ganoush, or any of your favorite dips. Easy, vegan and fun to make!
How to Make the Best Homemade Pita Chips
These homemade pita chips are the perfect crispy, crunchy companion for all your favorite dips. Whether you’re serving them alongside creamy hummus, smoky baba ganoush, or a vibrant tzatziki, these easy-to-make chips elevate any mezze platter from ordinary to extraordinary.
What makes homemade pita chips so special is their incredible versatility and freshness. Unlike store-bought versions that can taste stale or overly salty, baking your own allows you to control the crispness and customize the seasonings to your liking. Try sprinkling them with za’atar for an earthy, herby twist, or go bold with everything bagel spice for a flavor-packed snack.
Best of all, these chips come together in just 25 minutes with minimal ingredients. They’re naturally vegan, budget-friendly, and make an impressive appetizer for entertaining. Once you taste how delicious homemade pita chips can be, you’ll never go back to the bagged variety.
Homemade Pita Chips
How to make beautiful homemade pita chips from scratch. Great for mezze platters, hummus, baba ganoush, or any of your favorite dips. Easy, vegan and fun to make!
Ingredients
Pita Chips
Optional Toppings
Instructions
Making the Pita Chips
- Preheat oven to 300°F.
- If pita bread is thick, cut it in half, then split the pockets open so you have thinner pieces. Brush or spray top side with olive oil. Sprinkle with salt and any of the optional spices or seeds.
- Cut into triangles or long wedges.
- Place on a parchment-lined sheet pan in the middle of the oven.
- Bake until crisp and golden, 10-20 minutes, depending on the thickness of the pita. Keep a close eye, lowering heat if needed! The thinner the pita, the faster it will cook.
- Let them cool—they will further crisp up as they cool.
Notes
- Use thin pita pockets for the crispiest chips.
- Watch closely near the end of baking as thin pitas can go from golden to burnt quickly.
- Store in an airtight container at room temperature for up to one week.
