These homemade pita chips are so easy to make, and are incredibly delicious. They’re crispy, crunchy and perfectly seasoned with coriander, cumin and smoked paprika. I originally made these to go along with spice beef hummus bowls and I’ve been making them on repeat ever since.
I tend to have a stash of leftover, or stale, pita bread in the freezer. (I refuse to throw away fresh pita). I’ll let them quickly thaw, tear ‘em up, then season and bake until crisp. These chips make a great snack on their own, but also add great crunch and texture to a salad, and are perfect for making a fattoush salad. This is a great way to use up any leftover pita you have and it takes less than 30 minutes!
I tend to have a stash of leftover, or stale, pita bread in the freezer. (I refuse to throw away fresh pita). I’ll let them quickly thaw, tear ‘em up, then season and bake until crisp.
Homemade Pita Chips: Crispy, Golden, and Perfect for Dipping
These homemade pita chips are incredibly satisfying. They’re crisp, super flavorful, and incredibly easy to make. Takes just a handful of ingredients and you have warm, crunchy pita chips ready in under 30 minutes. Plus, you can customized the seasoning however you like, so go wild!
I like these baked pita chips with creamy homemade tahini hummus, but they go great with homemade tzatziki, baba ganoush or white bean dip. They also make a great topping for soups, or some added texture in a salad.
Ingredients You’ll Need
- 4 pita breads (more or less) – Scale this recipe up or down however you like. This is a great way to use up stale or leftover pita. I tend to have a stash in my freezer ready to use whenever I want to make a quick batch of these homemade pita chips.
- 2 tbsp olive oil – You could use any oil you like for this, but the flavor of olive oil works well with all the spices.
- 1/4 tsp ground coriander – Herbal and floral, coriander is excellent on these chips.
- 1/2 tsp paprika (sweet or hot, your choice) – Paprika adds some great color, and more importantly delicious flavor. I like a smoked paprika here, but use what you like or what you have.
- 1/4 tsp cumin (whole or ground) – A little cumin goes a long way, but feel free to adjust to taste. These chips are also fantastic with just salt and extra cumin as the seasoning.
- Pinch of salt – Make sure to season these pita chips! They need salt, otherwise, they’re gonna be pretty bland.
Swap up the spices: You can use any combination of spices for these chips. Keep it simple with just salt and olive oil, or go all out with chili powder, dried oregano, or even a rosemary-and-garlic version. Get creative with it!
How to Make Homemade Pita Chips
- Preheat Your Oven
Preheat your oven to 350°F (175°C). - Tear Up The Pita
Tear or cut the pita into bite-sized pieces—triangles, strips, or roughly torn chunks all work. Add them into a large mixing bowl. - Season Your Chips
Drizzle the pita with olive oil, then season with the coriander, paprika, cumin, and salt. Toss well to make sure all the chips are evenly seasoned. - Bake ’em Up
Spread the pita into a single layer on your baking sheet. Bake for 10 minutes, then turn them over to make sure everything is crisping up evenly.
Bake for another 10–15 minutes, or until golden brown and crispy. Keep an eye on them during the last few minutes to make sure they don’t burn! - Sprinkle with Salt and Store
While they’re still warm, sprinkle with a little extra flaky salt. Let them cool completely before storing in an airtight container.
Tips for the Best Pita Chips
Want extra crispy chips? Make sure to fully bake your chips. You need to make sure all the moisture has baked off to ensure you get those super crispy, crunchy chips.
Want a different flavor? Try swapping the spices for garlic powder, za’atar, or even Italian seasoning. Get creative with it! (Have a really good combo? Let me know about it in the comments below!)
How to Store Your Homemade Pita Chips
Let the chips cool completely before storing them in an airtight container. They’ll stay fresh and crispy for up to a week at room temperature.
FAQs
Can I make pita chips without oil?
Yes! You can bake them until they’re nice and dry, but they may not get as crispy. The oil also adds a lot of flavor and gives the seasoning something to stick to, but you could omit it if you really wanted to.
Can I use stale pita bread?
Absolutely! That’s what I do. I typically have an extra leftover fresh pita here and there, so I’ll freeze them, and then make these chips whenever I want.
What can I serve with pita chips?
My choice would be a creamy tahini hummus, baba ganoush, tzatziki or even a white bean dip with garlic and rosemary. But you could also add them to salads, serve alongside soup or even better yet, make a fattoush salad. Yum!
More Recipes to Try:
Creamy Tahini Hummus – This creamy tahini hummus with lemon and garlic is light, airy and smooth. a simple homemade hummus inspired by Zahav’s Hummus Tehina.
Hummus Bowls with Spiced Ground Beef and Herb Salad – Creamy tahini hummus bowls topped with spiced ground beef, pickled onions, olives, and herbs. serve with warm pita or homemade pita chips for the best dinner!
Easy Homemade Tzatziki – Make the best homemade tzatziki with this easy recipe! Creamy Greek yogurt, fresh cucumber, garlic, and dill come together for a versatile dip or sauce. Perfect with grilled meats, veggies, or pita!
Crispy Chick Peas – Make perfectly crispy, roasted chickpeas in the oven with this easy recipe. A sweet, spicy and crunchy snack flavored with brown sugar, cumin, cayenne and thyme.
White Bean Dip – A creamy white bean dip with garlic, lemon, olive oil and fresh rosemary ready in just 5 minutes!
Yogurt Flatbread – A quick yogurt flatbread enriched with olive oil and requires no-yeast.
Did you make this recipe?
Did you try this Homemade Pita Chip recipe? Leave a comment and star-rating below, and share your version on Instagram by tagging @TheMostHungry. I’d love to see it!
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Homemade Pita Chips Recipe
Ingredients
- 4 pita breads more or less
- 2 tbsp olive oil
- 1/4 tsp ground coriander
- 1/2 tsp paprika sweet or hot, your choice
- 1/4 tsp cumin whole or ground
- salt
Instructions
- Preheat the oven to 350°F (175°C).
- Tear the pita into bits, as big or as small as you like, then place them in a large bowl.
- Season the chips by drizzling with olive oil and tossing with coriander, paprika, cumin, and a pinch of salt.
- Bake for 10 minutes, then toss to ensure even crisping.
- Bake for another 10–15 minutes, or until golden brown and crisp.
- Finish with extra salt while hot.
- Cool completely before storing in an airtight container.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
