• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizer Recipes

    Homemade Seasoned Pita Chips: Easy, Baked, 5-Ingredient Recipe

    Modified: Apr 8, 2024 · Published: Jun 3, 2022 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 2 reviews
    Collage of steps for making homemade baked pita chips.

    Freshly baked crispy pita chips are easy to make at home from pita bread in under 10 minutes! Just 5 ingredients plus salt and pepper and you're ready to dig in.

    Holding a baked pita chip with a bowl full in the background.

    Who doesn't love a crispy, delicious pita chip? They're perfect for scooping up hummus, babaganoush, muhammara, buffalo chickpea dip, and more.

    These pita chips have been a huge hit during my cooking classes (both virtual and in-person) for years now, and I'm finally bringing the recipe to my website. They're also a staple in my favorite fattoush salad.

    So grab a package of pita bread and buckle up. Your home snacking game is about to get a major upgrade!

    Jump To:

    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • 🧂 A note about salt
    • ✅ How to make this recipe
    • 📌 Tips for crispy pita chips
    • 💡 What to serve with pita chips
    • 🥣 Variations and other seasoning ideas
    • 🥡 Storage recommendations
    • 📖 Recipe

    🧡 Why we love this recipe

    • Baking the pita chips is a much healthier (and easier!) option than frying.
    • The seasonings are super versatile! You can use the suggested seasonings below or change things up. The sky (and your pantry) is the limit!
    • You can control the amount of each ingredient (fat, salt, etc.) so they can fit in with whatever your current dietary needs may be.
    • They can be made in advance and stay fresh and crispy for several days in an airtight container (see storage tips below).
    • Homemade pita chips make a fantastic addition to snack boards, appetizer spreads, picnics, and lunch boxes.
    Ingredients ready to make homemade pita chips.

    📝 Ingredients

    Here's everything you need to make your own baked pita chips (see recipe card below for ingredient amounts and full directions):

    • Pita bread - I like using pocket-style pita bread for thinner pita chips, but pocketless pita bread will work, too.
    • Olive oil - just a few tablespoons to help the pita chips get nice and crispy.
    • Dried parsley
    • Dried oregano
    • Kosher salt
    • Ground paprika
    • Black pepper
    Pouring olive oil into a large bowl.
    Pouring salt and pepper into a large bowl with seasoning and olive oil.
    Whisking herbs and spices in a bowl with olive oil.

    🧂 A Note About Salt

    This recipe uses kosher salt which can be found in your grocery store located in the baking aisle.

    For my cooking, I use Morton coarse kosher salt. The other popular brand is Diamond Crystal kosher salt.

    There's no right or wrong kosher salt to use, but the type you use can cause big differences in your recipe results.

    Due to the difference in flake size, Diamond Crystal and Morton need to be measured differently.

    Morton flakes are smaller, meaning more of that salt can fit in the same measure as Diamond Crystal.

    The general rule of thumb is that you should use 1.5 times the amount of Diamond Crystal as you would Morton.

    So for this particular recipe, my measurement of ½ teaspoon of kosher salt should be changed to ¾ teaspoon if you're using Diamond Crystal.

    You can read more about the differences in salt types in this post from Taste of Home.

    Pita bread cut into small triangles for homemade pita chips.
    Separating triangles of pita bread for homemade pita chips.
    Using tongs to toss pita triangles with seasoned oil.

    ✅ How to make this recipe

    1. Preheat your oven to 400°F.
    2. Cut each piece of pita bread into triangles and separate the layers.
    3. In a large bowl, whisk together oil and seasonings.
    4. Add pita to the bowl and toss to coat with the seasoned oil mixture.
    5. Spread into a single layer on a baking sheet.
    6. Bake until golden brown and crispy.

    See recipe card below for full instructions.

    Spreading seasoned pita triangles onto a baking sheet.
    Transfer your seasoned pita bread to a sheet pan.
    Single layer of seasoned pita bread on a baking sheet.
    Spread the pieces out in a single layer for even baking.

    📌 Tips for crispy pita chips

    There are a few things to help ensure your pita chips get nice and crispy in the oven.

    First off, only make one batch at a time using the middle rack of your oven. I've tested this recipe several times. Having 2 baking sheets in at once means that some of the chips are pretty close to the top heating element of the oven.

    This led to uneven baking, and chips that curled up a bit toward the heat. Baking them down a little further helps them stay nice and flat.

    If you want to make a double (or triple) batch of this recipe you absolutely can. Just do it in shifts, one sheet at a time, for best results.

    Tray of baked pita chips fresh out of the oven.

    Try to keep your pita pieces in a single layer when they're heading into the oven. A little overlap is OK, but a single layer will ensure the crispiest chips.

    Be sure to let your chips cool completely before storing them in an airtight container.

    If they're still warm when you seal your container, the residual heat will create condensation causing moisture to soften your (previously) crispy chips.

    Bowl of freshly baked pita chips.

    💡 What to serve with pita chips

    Pita chips are super versatile! Here are some of our favorite dishes to enjoy alongside pita chips.

    • Babaganoush
    • Buffalo Chickpea Dip
    • Caramelized Onion Dip
    • Chimi-Verde Dip
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
    • Easy Classic Hummus Using Canned Chickpeas
    • Muhammara
    • Spinach and Yogurt Dip with Caramelized Onion
    • Tabbouleh
    • Tzatziki
    • Whipped Feta

    Pita chips are also great as an addition to snack boards, cheeseboards, and mezze boards. They can also be used as croutons on top of your favorite salad or soup.

    They're a key ingredient in my Fattoush Salad with Homemade Pita Chips pictured below.

    Tossing together ingredients for fattoush salad in a bowl.
    Fattoush Salad with Homemade Pita Chips

    🥣 Variations and other seasoning ideas

    The seasonings in this recipe are by no means written in stone! Feel free to spice things up by swapping out and substituting different herbs and spices to really customize your pita chip experience

    Below are a few suggestions, but feel free to play around with the recipe. Swap out just one or all of the spices I have listed in the recipe card below!

    The baking time should be the same regardless of your choice of seasonings. If you try out a new combo, I'd love to hear about it in the comments section at the bottom of this post!

    Seasoning ideas for your baked pita chips:

    • Cheddar cheese powder
    • Cinnamon sugar
    • Fajita seasoning
    • Garlic & herb
    • Ground sumac
    • Italian seasoning
    • Smoked salt
    • Southwest seasoning
    • Taco seasoning
    • Tajín
    • Truffle salt
    • Za'atar

    🥡 Storage recommendations

    Your homemade seasoned pita chips will stay nice and crispy for several days (if they last that long!) stored in an airtight container.

    The most important thing is to make sure they are completely cool before moving them into your storage vessel of choice.

    If you put them in a closed container while they're still warm from the oven, condensation will form, causing them to get soggy.

    I like storing my pita chips in a stasher stand-up bag. It has plenty of room, and I just squeeze out any extra air (without crushing the chips) before sealing it up.

    A large food storage container is another great option for storing your cooled chips. A glass jar with a lid is another option. Whatever you go with, just make sure it's airtight to maintain maximum freshness.

    Still hungry? You may also like...

    Muhammara
    Muhammara
    Fattoush Salad with Homemade Pita Chips
    Fattoush Salad with Homemade Pita Chips
    Buffalo chickpea dip with veggie chips, celery sticks, and a bottle of wing sauce.
    Buffalo Chickpea Dip
    Top Chef All Star Marcel Vigneron's Chimi-Verde Dip
    Top Chef All Star Marcel Vigneron's Chimi-Verde Dip

    Doing some online shopping? Check out my Amazon shop page for recommendations!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Holding a baked pita chip with a bowl full in the background.

    Homemade Seasoned Pita Chips: Easy, Baked, 5-Ingredient Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 32 chips 1x
    • Category: Appetizers & Snacks
    • Method: Oven
    • Cuisine: Middle Eastern
    Print Recipe
    Pin Recipe

    Description

    Freshly baked crispy pita chips are easy to make at home from pita bread in under 10 minutes! Just 5 ingredients plus salt and pepper.


    Ingredients

    Scale
    • 2 pieces pocket-style pita bread
    • 3 tablespoons olive oil
    • 1 teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground paprika
    • ⅛ teaspoon freshly cracked black pepper

    Instructions

    1. Preheat oven to 400°F.
    2. Cut each piece of pita bread into triangles and separate the layers.
    3. In a large bowl, whisk together oil, parsley, oregano, salt, and pepper.
    4. Add pita to the bowl and toss with your hands or kitchen tongs until all of the pieces are coated with the mixture.
    5. Spread into a single layer on a baking sheet.
    6. Bake until golden brown and crispy, about 5-8 minutes total.

    Equipment

    Image of pita bread

    pita bread

    Buy Now →
    Image of ground paprika

    ground paprika

    Buy Now →
    Image of kitchen scissors

    kitchen scissors

    Buy Now →
    Image of dried parsley

    dried parsley

    Buy Now →
    Image of dried oregano

    dried oregano

    Buy Now →
    Image of silicone-tipped tongs

    silicone-tipped tongs

    Buy Now →

    Notes

    Pita chips will crisp up a bit more as they cool down once removed from the oven.

    Let pita chips cool completely before storing in an airtight container.

    Nutrition

    • Serving Size: 8 chips
    • Calories: 175
    • Sugar: 0.9 g
    • Sodium: 324.6 mg
    • Fat: 10.7 g
    • Saturated Fat: 1.5 g
    • Carbohydrates: 18.2 g
    • Fiber: 2.1 g
    • Protein: 3.2 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    Check out my latest posts...

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King

    More Appetizer Recipes

    • Scooping up a helping of homemade cereal snack mix.
      Canasta Mix (Homemade Cereal Mix)
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Scooping layered taco dip onto a tortilla chip.
      Layered Taco Dip with Refried Beans

    Reader Interactions

    Comments

    1. diana lennon

      June 04, 2022 at 11:22 am

      I am obsessed with Ashley's Pita Chips recipe! They're delicious, and so easy! I make them all the time with either pita bread or whole wheat tortillas -- a great snack with dip or alone!

      Reply
      • Ashley

        June 04, 2022 at 2:58 pm

        I am so glad you’ve been enjoying them so much, Diana!! And I enjoyed when you brought some to our lunch meeting, too

        Reply
    2. Chef Ryan

      July 15, 2022 at 3:20 am

      My daughter makes pita chips similar to this. So delicious, and very versatile! Everybody loves them.

      Reply
      • Ashley

        July 15, 2022 at 9:53 am

        My son is obsessed with these, too! So glad your family enjoys them

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.