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How to Make Homemade Baked Pita Chips

Jun 8, 2022 | 0 comments

Homemade baked pita chips are the BEST snack and the perfect vessel for dips. They’re super easy to make at home, you can flavour them anyway you want and they’re so delicious.

Pile of homemade pita chips on a white plate with a small bowl of beetroot hummus on the side.

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 a thing. You couldn’t find them at all in supermarkets. So I started making my own and honestly? I’ll never go back. It’s unbelievably easy and because you can control the flavour, you can make them just how you like them. I think these are even better than Danny’s!

My favourite way to flavour them is to use an olive oil and za’atar mix. Za’atar is a spice blend from the Middle East, most commonly consisting of dried thyme, sumac, toasted white sesame seeds and salt. Sumac brings a tangy citrusy note, while the sesame seeds bring a nuttiness and the thyme brings its beautiful flavour. It’s SO good.

They’re also a fabulous way to use up any leftover stale pita bread!

Ingredients

You just need three ingredients:

  • Stale pita bread. Fresh pita goes stale quickly so if you’re not using them straight away, making pita chips means they’ll last so much longer.
  • Za’atar. I’m using za’atar in this recipe but you can use any herbs and spices you like. I love using smoked paprika and cumin, or dried rosemary and sea salt.
  • Olive oil. You need quite a lot here to make sure all the pita bread triangles are nicely coated so they go lovely and golden in the oven.

How to make pita chips

Start by getting out a large mixing bowl and adding the olive oil and za’atar. We want to use quite a lot to make sure every pita triangle is getting some of flavour! Give the za’atar oil a good mix and set aside. Get your stale pita bread onto a chopping board. With a large knife, cut each pita in half (cutting through the pocket) so you’re left with two circles. Place the circles on top of each other, then cut them in half, and then cut each half into large triangles.

Add the triangles to the mixing bowl and give everything a good toss, making sure each triangle is coated in some of the za’atar oil. Line an oven tray with baking paper then spread out the coated pita triangles onto a single layer – this is important as it will make sure that the pita chips cook evenly and get nice and golden and crispy, without steaming. Bake for 25 minutes, giving them a little mix halfway through, or until they’re golden and crispy all over. These are just SO delicious and addictive, you’re going to love them! They’ll last for weeks in an airtight container but I bet you’ll get through them quicker than that.

4 dips to serve the chips with

You can also use them as croutons in salads, as a base for Middle Eastern-style nachos or enjoy them as part of a cheese and charcuterie board!

Watch me make them

@dishedbykate

Say hello to my fave crunchy snack. Three ingredient za’atar pita crisps 💃 #Recipe #Recipes #Food #Snacks #Pita

♬ Roxanne – Instrumental – Califa Azul

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Pile of homemade pita chips on a white plate with a small bowl of beetroot hummus on the side.

How to Make Homemade Baked Pita Chips


Description

Homemade baked pita chips are the best snack and the perfect vessel for dips. They’re super easy to make at home, you can flavour them anyway you want and they’re so delicious. I’m using za’atar in this recipe but you can flavour them with any herbs and spices you like. I love using smoked paprika and cumin, or dried rosemary and sea salt.

They also make wonderful gifts!


Ingredients

Units Scale
  • 3 pita breads
  • 1/3 cup olive oil
  • 1/3 cup za’atar (or seasoning of your choice)

Instructions

  1. Pre-heat the oven. Heat your oven to 180C fan and line a large oven tray with baking paper.
  2. Mix the za’atar and olive oil. Add the 1/3 cup of olive oil and 1/3 cup of za’atar to a large bowl and give them a good mix, until you’ve got a a lovely combined za’atar oil. 
  3. Chop the pita into triangles. Gather your pita bread on a chopping board. Cut each pita bread in half, lengthways (basically opening up the pocket and cutting through it). Place the two circles on top of each other, than cut in half down the middle. Put the two halves on top of each other and cut into large triangles.
  4. Mix the pita and oil. Add the triangles to the za’atar oil bowl and give them a good mix so each triangle gets coated in the za’atar oil.
  5. Bake the pita chips. Transfer the pita triangles to the lined baking tray, on a single layer. You want them on one layer so they cook consistently (if they’re on top of each other the ones on top will cook but the ones on the bottom will just go soggy). Bake for 20 minutes, giving them a stir halfway through the cooking time, or until they’re golden brown and crispy all over. And you’re done! Store the pita chips in an airtight container at room temperature and they’ll last for weeks.

Notes

This recipe is easily scaled – you just want enough oil/seasoning to coat your pita triangles. Your ratio is equal parts oil and seasoning here. 

You can 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, or simply sea salt and they’re equally delicious – so play around with your flavour combinations!

  • Prep Time: 10
  • Cook Time: 20
  • Category: snacks
  • Method: oven
  • Cuisine: middle eastern

Nutrition

  • Serving Size: 10 chips

Keywords: chips, crisps, crackers

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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