Homemade Pita Chips: Any Way You Like Them

The snack aisles at the supermarket are filled with lots of choices, and some of them may look more nutritious than they actually are. Instead of grabbing a bag of pita chips, try making your own at home. Pack them as a lunch box snack or serve them as an appetizer for a gathering with friends. Homemade pita chips are a snap to make, and you can season them however you like. Keep reading to learn how to turn plain pita bread into a delicious snack.

Homemade Pita Chips: Prepare Your Pitas

Let’s be honest: The pita is primarily the vehicle for whatever spice combination you choose. Of course, the pita also adds the crunch we’re all craving in our snack foods. You can go with a traditional pocket pita, which splits in half to create two thin rounds. You can also try other types of flatbread, like roti or naan or lavash, that are a bit thicker. These options are ideal for pairing with hearty dips or holding other toppings. You can even make your own pita bread from scratch with this recipe from King Arthur Flour. Bake your pita rounds on a baking stone for best results.

Just like when you’re slicing vegetables, you’ll want to cut your pita chips into roughly equal sizes so they cook evenly. Take each round and slice it like a pizza, with eight wedges. You can even go with four quarters if you plan to pile toppings onto each chip later. Either way, use a pizza cutter, kitchen shears, or sharp knife to slice whatever type of flatbread you choose.

Homemade Pita Chips: Prepare Your Spices

The spices are the fun part of making pita chips. You can always take the “less is more” approach and season them with just a dash of salt. But why not take the opportunity to experiment a little with your seasonings? We gathered a bunch of different blends for you to consider. The best part is that each bag of pocket pita bread will make about 128 chips, which means you can try out a variety of seasonings in a single batch of chips.

We’ll start with some blends that were created especially for pita chips. This one from Table for Two is a step up from a simple sprinkle of salt. It includes equal parts salt and pepper, along with half-portions of garlic powder and paprika. This one from Tasty is quite similar,  except the proportions of garlic powder and paprika are the same as those of salt and pepper, and red pepper flakes add some heat to the mix.

Striped Spatula suggests these three blends that are deceptively simple, but pack a big flavor punch. Mediterranean Herb and Garlic includes oregano, basil, and garlic salt. Parmesan and Herb also includes oregano and basil, plus a dash of grated Parmesan on top of each chip. Grate from a block of real Parmesan; don’t shake from a can. Finally, Smoked Paprika and Garlic may surprise you, especially if you’ve always used sweeter types of paprika. Smoked paprika has a deep, rich flavor that’s reminiscent of smoked meats.

Who doesn’t like ranch seasoning? While it won’t turn your homemade pita chips into Cool Ranch Doritos, try this blend from Kirbie Cravings. It consists primarily of dried parsley, garlic powder, and onion powder, with a little salt, pepper, and dill.

Another blend that’s full of zip is this one from Fine Cooking. Make sure your spice cabinet is fully stocked because it calls for cumin, coriander, and cayenne pepper, along with salt, pepper, and garlic powder. We’ll understand if you want to scale back on the amount of cayenne; even a half-teaspoon can be too much heat.

Are you a fan of Old Bay seasoning? It’s a well-loved blend made by McCormick, often used for crabs and other seafood. You can mix up your own version with this copycat recipe from The Spruce. Be warned: you’ll need an even more extensive list of herbs and spices, including more unusual ones like cardamom and mace.

Finally, the motherlode of spice blends can be found on Greatist. Choose from Italian, Indian, Mexican, Chinese, Thai, and Mediterranean seasoning mixes.

Homemade Pita Chips: Brush, Shake, and Bake

Once your pita wedges and your spice blends are ready to go, preheat your oven and get out a baking sheet. While you can follow a specific recipe, you’re also fine to simply bake your chips at 400ºF for 15-20 minutes, flipping them over once halfway through the bake time.

Some recipes call for using cooking spray to coat the pita wedges, but we don’t recommend it. Instead, you can do one of two things. Either whisk your spice blend into some olive oil and brush the mixture onto your pita chips, or brush oil onto the chips and sprinkle the spice blend over them. We prefer the first option. Start with one teaspoon of seasoning per tablespoon of oil. If it seems too thick, add oil a half-teaspoon at a time until the consistency brushes onto the pita chips easily. Don’t soak the chips, or they won’t crisp.

Remember to turn the chips over so both sides cook evenly. Set your kitchen timer, but stay close by to keep an eye on your chips, especially if they are made from pocket pitas which are thin and can burn easily. When they’re finished, let them cool completely. This step isn’t just to keep you from burning your mouth on hot chips, but also to maximize crunch. Similarly, wait until they’re fully cool before storing them, so they stay crisp.