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These homemade pita chips turn ordinary bread into a crunchy appetizer that's perfect with your favorite dips. They're cheaper and healthier than store-bought options.
I first made these chips for an impromptu dinner with friends. Now they've become my go-to party snack because everyone devours them before they even sit down at the table.
Ingredients
- Four pita breads: Try to get the freshest ones for best results
- Two tablespoons olive oil: Good quality oil will give more flavor
- Salt and ground pepper: Freshly ground pepper adds more aroma
- Garlic powder: Gives a nice flavor without burning like fresh garlic would
- Spices of your choice: Za'atar adds Middle Eastern flair, paprika brings smokiness, and chili adds some heat
Step-by-Step Instructions
- Warm up your oven:
- Set to 180°C for perfect baking. A well-heated oven ensures your chips get evenly crispy.
- Get your workspace ready:
- Line your baking sheet with parchment paper so the chips won't stick and cleanup will be easier.
- Cut up the pitas:
- Split each pita in half through the middle, then cut each half into six equal triangles. You'll get twelve chips from each bread. Arrange them on the sheet in a single layer without overlapping.
- Add flavoring:
- Mix olive oil with garlic powder, salt, pepper and your favorite spices in a small bowl. Use a kitchen brush to coat each triangle generously with this flavorful mix.
- Bake them:
- Put in the oven for 5-10 minutes depending on how crunchy you want them. I like to wait until they're golden brown for maximum crunch. Keep an eye on them as they can darken quickly.
- Cool and enjoy:
- Let the chips cool on the tray for a few minutes. They'll get even crispier as they cool down. Serve with dips like hummus or guacamole.
The spices really make all the difference here. I always keep za'atar in my cupboard since I discovered it during a trip to Lebanon. Its blend of thyme, sumac and sesame totally transforms these simple pita chips.
Storage
These pita chips keep well in an airtight container at room temperature for about a week. If they soften over time, just pop them in the oven for a few minutes to crisp up again. Don't store them anywhere humid as they'll soak up moisture and lose their crunch.
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Spice Variations
The magic of these chips is in the seasoning. For an Italian twist, try a mix of oregano, dried basil and grated parmesan. For an Indian flair, add curry, cumin and a pinch of garam masala. Those with a sweet tooth will enjoy cinnamon and cane sugar for sweet chips that go great with chocolate dip.
Perfect Pairings
These pita chips go with all sorts of dips. Hummus is a classic, but they're also great with tzatziki for something fresh, baba ganoush for smoky flavors, or a simple yogurt sauce with garlic and herbs. They're also tasty crumbled over soup or salad to add some crunch.
Frequently Asked Questions
- → What’s the best way to slice pita for chips?
First, split each pita into two layers horizontally. Then, cut each layer into 6 triangles, making 12 chips per pita.
- → Which spices work best for pita chip seasoning?
Try using za'atar, paprika, chili powder, or mix them up to suit your taste.
- → What temperature should I bake pita chips at?
Preheat your oven to 180°C (350°F) and bake them for 5 to 10 minutes, depending on how crispy you want them.
- → Can pita chips be prepped ahead of time?
Sure! Make them ahead and store in an airtight container once fully cooled.
- → What’s a good dip for these chips?
Pair them with hummus, guacamole, or any dip you love.