Homemade Pita Chips

What is better than pita and dip? Homemade pita chips and dip! This recipe is quick and easy and only requires a few ingredients. I love pita chips for all things dip related, but store bought bagged pita chips are always so thick. I don’t feel the pita to dip ratio is right! These homemade pita chips are perfectly crispy and allow for the ultimate dip to chip ratio. Plus, they are so quick and cheap to make you’ll never look back. I make these on a weekly basis and they are great for parties and pleasing a crowd! People will be so impressed, they won’t believe how simple they are.

Ingredients:

  • Pita Pockets – I use Trader Joes regular Pita; they are the easiest to peel apart to get that thin layer we are wanting to achieve here.
  • 1-2 TBSP Olive Oil – I use EVOO, but you can substitute for favorite oil.
  • 1-2 TBSP Salt – sea salt is my favorite!

Directions:

Step 1: Start by preheating your oven to 350 degrees Fahrenheit.

Step 2: Take the pita pockets and cut them in half so you have two half circles. Then cut each of those pieces in to thirds to create triangles. At this point, you should have 6 triangles from each full pita.

Step 3: Carefully open the cut pita bread to make it a single layer of pita – this will ensure the chips get nice and crunchy in the oven!

Step 4: Arrange the pita on a large baking sheet.

Step 5: Drizzle with olive oil – or your preferred type of oil. Make sure not to drown the pita in the oil or they will not bake correctly – you just want a light drizzle to ensure the salt sticks to the chips.

Step 6: Sprinkle with salt! Use your best judgement here – if you are a big fan of saltiness, feel free to go crazy with the sprinkling; if too much salt isn’t your thing, feel free to omit the salt.

Step 7: Place the baking sheet in the oven and bake for 10-15 minutes. You will want to check the pita at the 10 minute mark to ensure the pita chips aren’t burning. You want to achieve a nice golden brown color. Carefully watch the pita in the last few minutes because the pita can go from golden perfection to burnt crisps very quick!

Step 8: Remove from oven and let cool. Then serve and enjoy with your favorite dip.

*Store the pita in an air tight container or ziplock bag. The pita chips will be good for 5-7 days after baking them.

What makes this recipe so great, is you can add your own touch to it. Feeling spicy? Add some chili powder. Feeling fancy? Add some garlic powder. Wanting something unique? Add some paprika. The options are endless – just consult your tastebuds and spice rack for optimal snacking!

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