Turn a pack of pita bread into the crispiest, crunchiest homemade pita chips with just olive oil and a little seasoning. Bake or air fry them then pair with dips, use as a base for Greek nachos, or scatter over salads as crunchy croutons.
Crispy Pita Chips, at a Glance
⏰ Total time: 20 minutes
🍽 Makes: About 60 chips
🛒 Key Ingredients: Pita bread, olive oil, za’atar (or seasoning of your choice)
🧠 Skill level: Beginner-friendly
🔥 Cooking Method: Air fryer or oven
🥗 Perfect For: Pairing with loaded dips, as a base for Mediterranean-inspired nachos, salad croutons
💕 Why You’ll Love: An easy way to level up your entertaining, they’re brilliant for using up leftover pita, cheaper and better for you than store-bought, and super customizable.
Why Homemade Pita Chips Are Worth It
Whenever I have these pita chips in the kitchen, it’s almost impossible to stop eating them. They’re golden, crunchy, salty, ridiculously snackable little triangles of joy, and they make even the simplest bowl of hummus feel a bit more special.
Back home in New Zealand, there’s a pita brand called Danny’s, and I have been obsessed with their garlic and sesame pita chips for as long as I can remember. But when I moved to the UK, pita chips just weren’t really a thing in grocery stores. So I started making my own, and honestly? I’ll never go back.
And because you can control the seasoning, you can make them how you like. I love them with za’atar, but you can play around. Smoked paprika and cumin work well, as does everything bagel seasoning, or keep things simple with sea salt.
Once you’ve made a batch, pile them onto snack boards, serve them with your favorite dips, or use them as a base for these lovely Middle Eastern inspired beef nachos, or Greek chicken nachos.
Ingredients You’ll Need
You only need three ingredients:
- Pita bread. For the crispiest pita chips, use pita pockets and open the pockets up before you slice them into triangles. This gives you thinner pieces that cook and crisp up quickly. Thicker Greek-style pita, flatbreads, or naan (these two-ingredient garlic naan are great) work, but they’ll need a little more time in the oven.
- Za’atar. I’m using za’atar as the seasoning for these chips, but you can use any herbs and spices you like. I love using smoked paprika and cumin, or dried rosemary and sea salt, and everything bagel seasoning is also excellent.
- Olive oil. I like olive oil for the flavor, but you could use another oil, like avocado, if you prefer.
How to Make Pita Chips
This is a step-by-step photo overview of how to make pita chips – the full recipe with ingredient quantities is at the bottom of the page for you.
- Slice your pita bread, or flatbreads, into triangles. If you’re using pita, I like to cut through the pocket, so you’re left with two thinner pieces per pita. If you don’t do this, the chips can be quite thick and take longer to cook.
- Mix your olive oil and chosen seasoning in a large bowl, then add the pita triangles. Toss to combine. You’ll likely need to do this in batches.
- Line a sheet pan with parchment paper, and arrange the seasoned pita triangles in a single layer (a little overlap is ok).
- Bake until golden and crispy.
- You can also cook your pita chips in the air fryer – I like doing this when I’m making a smaller batch, as it’s quicker.
- Enjoy your pita chips with a spread of dips, or use them to make Middle Eastern inspired nachos, or Greek chicken nachos.
How to Make Sure Your Pita Chips Get Crispy
- I recommend splitting your pita pockets open before slicing into triangles. This will help them cook and crisp quickly.
- Don’t overcrowd the pan. A little overlap is fine, but if you pile them on top of eachother they’ll steam, instead of crisping. Use two sheet pans if you need to, and air fry them in batches.
- Cool them completely before storing them. If you put warm pita chips into a container, the steam will soften them.
Homemade Pita Chips FAQs
I find they’re best used within 1 week of making them, and you can store them in an airtight container at room temperature. They’ll keep longer, but they can start tasting a bit stale.
You can! It’s actually a little easier using stale pita bread (it’s easier to slice) and they crisp up quicker as they’re drier than fresh pita.
Yes! You can use any seasoning you like. Some of my favorite include:
– Everything bagel seasoning
– Smoked paprika, ground cumin and sea salt
– Ranch seasoning
– Grated Parmesan and garlic powder
– Dried oregano and sea salt
You can! I love using the air fryer for smaller batches – it’s quicker than the oven. Air fry them at 350°F (180°C) for about 10 minutes, shaking the basket halfway through.
If you like these pita chips, try these baking ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Homemade Pita Chips
- Total Time: 30 minutes
- Yield: 72 chips 1x
Description
Turn a pack of pita bread into the crispiest, crunchiest homemade pita chips with just olive oil and za’atar, or your favorite seasoning. Bake or air fry them then pair with dips, use as a base for Greek nachos, or scatter over salads as crunchy croutons.
Ingredients
- 6 pita breads (ideally pita pockets, but flatbreads or naan work too)
- 4 tablespoons olive oil
- 3 tablespoons za’atar
- 1/2 teaspoon salt (if your za’atar is quite salty, skip this, but if it’s more herb heavy, add the salt)
Instructions
- Pre-heat the oven. Heat your oven to 400°F (180°C fan) and line two large baking sheets with parchment paper.
- Mix the za’atar and olive oil. Add half the za’atar, half the olive oil, and half the salt (if you’re using it), to a large bowl and mix well. I find it easier to mix the pita chips in two batches so you can really make sure they’re coated in the seasoning properly.
- Chop the pita into triangles. Slice each pita pocket in half, to open up the pocket into two thinner rounds. Slice those rounds into triangles. If you’re using thicker Greek-style pita or flatbreads, you don’t need to split it, but they chips will take a little longer to crisp up.
- Mix the pita and oil. Add half the pita triangles to the bowl with the seasoning and give them a good mix so each triangle is coated well. If you’re baking the pita chips, arrange them on one of the lined baking sheets. Try to make sure they’re in a single layer – a little overlap is ok, but you don’t want them piled on top of eachother or they’ll steam and won’t get crispy. Add the remaining olive oil, za’atar, salt, and pita triangles to the bowl and toss again to coat, then arrange the pita on the other baking sheet.
- Cook the pita chips (oven instructions). Transfer the baking sheets to the oven, and bake for 15 to 20 minutes, until they’re deeply golden and crispy. Keep an eye on them as they can quickly burn. Leave the chips to cool completely on the baking sheets – they’ll crisp up further as they cool.
- Cook the pita chips (air fryer instructions). Add the seasoned pita chips to your air fryer basket, trying not to overlap or pile them on top of eachother too much. You’ll likely need to do this in batches. Air fry at 350°F (180°C) for 6 to 10 minutes, giving the basket a shake halfway through the cooking time. Let them cool completely before storing them in an airtight container.
Notes
PLAY AROUND WITH YOUR SEASONING: You can easily mix up the seasoning depending on what you have in your cupboard – I’ve made these with smoked paprika and chilli flakes, rosemary and sea salt, everything bagel seasoning, or simply sea salt and they’re equally delicious – so play around with your flavor combinations.
HOW TO MAKE SURE YOUR PITA CHIPS ARE CRISPY: I recommend splitting your pita pockets open before slicing into triangles. This will help them cook and crisp quickly. Don’t overcrowd the pan. A little overlap is fine, but if you pile them on top of eachother they’ll steam, instead of crisping. Use two sheet pans if you need to, and air fry them in batches. Cool them completely before storing them. If you put warm pita chips into a container, the steam will soften them.
STORAGE INSTRUCTIONS: I find the pita chips are best used within 1 week of making them, and you can store them in an airtight container at room temperature. They’ll keep longer, but they can start tasting a bit stale.
- Prep Time: 10
- Cook Time: 20
- Category: snacks
- Method: oven
- Cuisine: middle eastern
Nutrition
- Serving Size: 12 chips
- Calories: 219
- Sugar: 1g
- Sodium: 392mg
- Fat: 9.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 8.2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
