Go Back
–+ servings
Crispy Baked Pita Chips

Crispy Baked Pita Chips

No ratings yet
Crispy baked pita chips are a quick and healthy snack made by cutting pita bread into triangles, tossing with olive oil and seasonings, then baking at high heat until golden and crisp. This easy method requires no frying and yields perfectly crunchy chips with minimal effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pockets pita bread white or whole wheat, day-old preferred for best crispness
  • 3 tablespoons olive oil extra virgin or regular, for tossing
  • 1 teaspoon salt kosher or sea salt preferred
  • 1 teaspoon garlic powder granulated garlic powder
  • 1 teaspoon paprika sweet or smoked as preferred
  • 0.5 teaspoon black pepper freshly ground, optional
  • 0.25 cup parmesan cheese grated, optional
  • 1 tablespoon za'atar seasoning optional

Equipment

  • Baking sheet Used for baking pita chips in a single layer
  • Mixing bowl For tossing pita triangles with oil and seasonings
  • Sharp knife To cut pita bread into triangles
  • Spatula To flip pita chips halfway through baking

Method
 

  1. Preheat the oven to 375°F (190°C). Stack pita pockets and cut each into 8 triangular wedges about 1.5-2 inches in size for even baking.
    4 pockets pita bread
  2. Place the pita triangles in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss with your hands until every piece is lightly coated.
    3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 0.5 teaspoon black pepper
  3. Arrange the triangles in a single layer on one or two baking sheets, leaving about half an inch of space between pieces to allow hot air circulation and prevent sogginess.
  4. Bake for 7 minutes, then use a spatula to flip each triangle over to expose both sides to direct heat. Rearrange any darker pieces to cooler spots on the pan.
  5. Bake for an additional 5 to 8 minutes until edges are light golden brown and centers feel firm when pressed. Remove from oven and cool on a wire rack for 10 minutes before serving to let chips crisp further.

Notes

  • Use day-old pita bread for the crispiest chips with less internal moisture.
  • Leave space between triangles on the baking sheet to avoid steaming and soggy chips.
  • Flip the chips halfway through baking for even browning and texture.

Tried this recipe?

Let us know how it was!