Homemade seasoned pita chips will take your snack game to a whole new level! They are super flavorful, crispy, and so easy to make at home – just 20 minutes. After we made these once, they became one of our favorite snacks and a must for game day or movie nights. Whether just for munching on their own or for dipping in French onion dip or creamy queso, these homemade baked pita chips are a game changer.
Baked Pita Chips are the Best
Pita bread is brushed with olive oil and then lightly seasoned with a blend of herbs and garlic, making these homemade chips one of the most flavorful ways to enjoy your favorite dip recipes.
The pita bread creates a chip that is sturdy enough for thicker dips like peach and corn salsa, hot onion dip or pimento cheese. They are so customizable, not only for the flavor but also the size of chips you want. Just cut the strips to the size that works best for whatever appetizer you are serving. Try them with some warm crab dip. Of course they are scrumptious all by themselves.
I find when I make a batch of these, half of them are gone before they have even cooled – everyone has to grab a few as they walk through the kitchen.
A friend told me about baking pita bread for chips several years ago and ever since my gang is always asking for them for game day parties or any time when there are dips being served. They’re so easy to make and I love the texture for dipping.
We have a Greek restaurant in town that sells pita pockets. If I can I’ll use those but if not pita pockets from the grocery work great. You don’t want to use pita bread for these chips as it’s too thick. You can still bake pita bread but you’ll have to cook it longer and turn the chips half way through. The pockets work much better.
Some of my favorite dips to serve with this homemade pita chips recipe are warm dips:
- Baked bacon cream cheese dip
- Hot Pimento cheese dip
- Homemade white queso dip
- Creamy artichoke dip
- Vidalia onion dip
- Buffalo chicken dip
Why You’ll Love Homemade Pita Chips
Versatility: These pita chips are incredibly easy to customize. You can season them with whatever flavors will complement your appetizer table. They taste exceptional with every dip, from creamy hummus to zesty salsa.
Quick & Easy: You’ll adore how speedy and simple these homemade chips are to make. From prep to crunch time, it takes just a mere 20 minutes, so you can make them for a party or just because when you feel like a crunchy snack.
Budget-Friendly Snack Option: You probably have every seasoning you need to make this recipe in your spice cabinet already. If you need to buy anything, it’s a bag of pita pockets. So much cheaper than a bag of chips, this homemade snack is superior in every way.
Seasoned Pita Chips Ingredients
Pita Pockets: Look for fresh, high quality pita pockets at your local bakery or grocery store. Choose whole wheat pita bread for added flavor.
Olive Oil: Choose a good-quality olive oil. It will add some richness to your chips that makes them taste even better.
Seasonings: Garlic, dried thyme, flaky salt, black pepper
How To Make Perfectly Seasoned Pita Chips at Home
Making your own homemade pita chips is so simple. Here’s what you do:
Step 1. Cut
Cut your pita bread into 5 strips. Use scissors, a sharp knife, or even a pizza cutter. Snip the ends of each strip and separate the bread so you end up with 2 single-layer strips. Lay the strips with the split side up in a single layer on your baking sheet. You should have about 40 strips.
Step 2. Season
In a small bowl, stir together the garlic and oil. Using a pastry brush to brush the oil onto the top of the pita strips. Sprinkle the chips with thyme, salt, and pepper.
Step 3. Bake
Place the sheet pan of pita strips into the preheated oven and bake for about 10 minutes until they’re golden and brown. Let them cool for a few minutes, and serve.
Secrets for Crispy Pita Chips
- Covering the surface of the chips with oil will make a big difference. Take your time and make sure you brush each strip really well. I like using a silicone brush for this.
- Cover your baking tray with parchment paper for easy cleanup.
- If using pita bread instead of pockets, it will be thicker and you will need to coat both sides and flip them half way through to get them crispy. The cooking time will need to be increased.
How to Store Baked Pita Chips
At room temperature: Let your chips cool to room temperature and then store them in airtight containers or Ziploc bags on the counter. They’ll stay crispy for about 3-4 days.
In the freezer: Seal them tightly in a freezer-safe Ziploc bag or airtight container, they should stay fresh for 1-2 months.
Recipe Variations
I think the best part of making your own snacks is how you can adjust the flavors for whatever dip you’re serving, or whatever flavor you feel like munching on. You can make these sweet or savory and easily adjust them to taste great with different dips. Here are some ideas:
Tex-Mex Pita Chips: Brush with oil and season with a sprinkle of taco seasoning before baking. Perfect for serving with salsa, or guacamole.
Spicy Cajun Kick: Substitute the dried thyme for a Cajun spice blend. Perfect for cheesy dips or dips made with chicken.
Ranch Dressing Chips: Brush with oil, then sprinkle dry ranch seasoning over top. Serve with classic dips like sour cream and onion or spinach and artichoke dip.
Cold Dips to Serve with Pita Chips
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Baked Homemade Pita Chips (In 20 Minutes!)
Ingredients
- 2 cloves garlic minced
- 6 tablespoons olive oil
- 2 teaspoons dried thyme
- 1½ teaspoon flaky sea salt
- 1 teaspoon black pepper
- 4 pita pockets white or whole wheat
Instructions
- Preheat oven to 350º.
- Cut the pita into 5 strips with scissors. Snip the end of each strip and separate to make 2 single-layer strips. Place pita strips split side up in a single layer on baking sheets.
- Stir the garlic into the oil and brush it over the pita strips. Sprinkle with thyme, salt and black pepper.
- Bake until crisp and golden brown, about 10 minutes. Cool and serve.
Barbara’s Tips + Notes
- Covering the surface of the chips with oil will make a big difference. Take your time and make sure you brush each strip really well. .
- Cover your baking tray in parchment paper for easy cleanup and less chance of burning.
- Dried herbs work best for this recipe.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Nancy says
Just made these using Creole seasoning. Had them for lunch with black bean soup. They were delicious.
Barbara Curry says
Creole sounds awesome!
Mjk says
Recipe is easy and flavorful! Will make!
Barbara Curry says
I’m always surprised at how good these are with just a couple of steps.