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.
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!
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
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If you make these pita chips let me know how you serve them, I love seeing how you go with my creations!