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Pita Chips

Pita Chips

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 48 chips (4 to 6 servings) 1x


This homemade pita chips recipe tastes better than store-bought! They’re easy and come out delightfully salty and crisp.


  • 3 pita pocket breads*
  • 2 tablespoons olive oil
  • 1/2 to 3/4 teaspoon fine sea salt


  1. Preheat the oven to 400°F.
  2. Cut each pita pocket into two single rounds: it’s easiest to do this by cutting with kitchen shears around the edge of the pita.
  3. Brush each pita with olive oil on both sides. Then cut each circle into 8 wedges using a pizza cutter or kitchen shears. Place the chips in an even layer across two baking sheets (bare and unlined). Sprinkle the chips with fine sea salt, split between the trays.
  4. Bake until golden brown and crisp, about 8 to 10 minutes, rotating the trays halfway for even browning. If they’re still not brown at 10 minutes, you can bake a minute or two more: just be careful as they can darken quickly. The exact bake time will depend on the pita brand and your oven.
  5. Remove from the oven and allow to cool before enjoying. Cool at least 20 minutes before placing in an airtight container for storage. Stores 1 to 2 weeks at room temperature.


*We recommend using pita pockets because cutting it in half makes thinner crisps. Avoid the type of pita bread is thick and single-layered.

  • Category: Snack
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Keywords: Pita chips, homemade pita chips, pita chip recipe