Homemade Pita Chips

Perfectly crispy homemade pita chips baked with extra virgin olive oil and your seasoning of choice (I used za'atar, but you can change things up to your liking)! Perfect by themselves for a snack or added to a little mezze platter with your favorite dips (lots of dip ideas below).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 425 degrees F. And prepare a large sheet pan (do not line with parchment).

Step 2

Split the pita pockets in half to make single rounds of pita. Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.

Step 3

Brush with extra virgin olive oil & Season. Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).

Step 4

Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.

Step 5

Bake! Arrange the pita triangles on the prepared sheet pan. Bake anywhere from 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained color, until you have pita chips that are crispy and golden brown to your liking.

Step 6

Important note: If you’re using thin pitas, they will bake more quickly while thicker pitas will take a bit longer. It’s important to watch for them to turn color and crisp up to your liking.

Step 7

Dip ideas: Hummus, baba ganoush, melitzanosalata, tzatizki, or a little olive oil and dukkah!

Step 8

Storage: To store, make sure the pita chips are completely cooled. Store them in an airtight container at room temperature for 3 days and up to 1 week.

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