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Fluffy on the inside, crunchy on the outside, my Homemade Pita Chips are a crowd-pleasing and easy party snack idea. Discover how to make pita chips in 20 minutes using any of your favorite herbs and spices.
I became completely obsessed with pita chips after buying some from a stand at the Farmer’s Market. They had been deep-fried to a crisp and then were loaded up with lemon pepper seasoning. WOW! I was inspired to try making them at home.
I skipped the deep-fryer in favor of the onion and added a more neutral seasoning that my kids would love. These easy chips are great as a snack with hummus, on the side of your next Mediterranean Buddha Bowl, or as an all-purpose dipper for any cuisine.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pita bread: Homemade or store-bought, white or whole-wheat; this is your party!
Step-by-step instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, mix together olive oil, garlic powder, thyme, and salt. Add pita triangles gently toss to coat each pita triangle.
- Place pita triangles on the prepared baking sheet in a single layer.
- Bake until slightly brown, about 8 to 10 minutes. Remove from oven and let cool. Serve immediately or store in an air tight container.
Recipe tips and variations
- Yield: This recipe makes four generous snack-sized servings; each the equivalent of one full pita.
- Storage: Store pita chips in an airtight container at room temperature for 2 to 3 days. Do not store in the refrigerator (they will dry out).
- Customize your seasonings: I call for garlic powder and dried thyme for a classic Greek-inspired combo. Or try: cumin + coriander, Za’atar, Dukkah, paprika + chili powder, or Lemon Pepper Seasoning.
Recipe FAQs
Enjoy pita chips with a salad, buddha bowl, soup or stew, or share on a platter with any savory dip or spread; Hummus, Roasted Eggplant Dip, and Olive Tapenade are among my personal pita pairing MVPs. Or try pita chips as part of a mezze spread or pile onto a Midwest Charcuterie Board to give it a hint of Mediterranean flair.
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Homemade Pita Chips
Ingredients
- 2 1/2 tablespoons olive oil
- 1/2 teaspoons garlic powder
- 1/2 teaspoon dried thyme
- flaked sea salt to taste
- 4 pita breads cut into 8 triangle-shaped pieces (see note 1)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, mix together olive oil, garlic powder, thyme, and salt. Add pita triangles gently toss to coat each pita triangle.
- Place pita triangles on the prepared baking sheet in a single layer. Bake until slightly brown, about 8 to 10 minutes.
- Remove from oven and let cool. Serve immediately or store in an air tight container.
Recipe Video
Notes
- Pita bread: Homemade or store-bought, white or whole-wheat; this is your party!
- Yield: This recipe makes four generous snack-sized servings; each the equivalent of one full pita.
- Storage: Store pita chips in an airtight container at room temperature for 2 to 3 days. Do not store in the refrigerator (they will dry out).
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this.
Hi Chris, I hope you tried it and loved it! – Meggan