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

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.

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

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🧡 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):

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 1/2 teaspoon of kosher salt should be changed to 3/4 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.

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:

🥡 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.

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

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

  • 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


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.




  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.


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.


  • 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

Keywords: homemade pita chips, pita bread recipes, snack ideas

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • diana lennon

    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!

    • Ashley

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

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