Homemade Pita Chips Recipe is thick, crunchy, and perfect for dipping or adding to a Mediterranean spread!
author’s note
Better Than Store-Bought Pita Chips!
I’ve bought more bags of Stacy’s Pita Chips than I can count. They’re seriously one of my favorite snacks. But once I started making my own at home, everything changed.
Today I’m showing you how to make pita chips two ways: one version that’s thin and crispy like the store-bought kind, and another that’s thicker, softer, and perfect for scooping up dips.
And while I’ll always have a soft spot for Stacy’s, these homemade ones blow them out of the water.
Pita Chips Recipe Ingredients
| Ingredient | Notes |
|---|---|
| Pita | Use pocket pita for thinner chips (split in half first). Joseph’s pita works for lower-carb, but flavor is not as good. |
| Olive oil | Extra-virgin olive oil gives the best flavor. |
| Salt & pepper | Start light. You can always add more while chips are hot. |
| Garlic powder | Adds a subtle flavor. Skip if you don’t like it. |
| Other seasonings | Add sparingly to match your dish. |
What To Eat With This Pita Chips Recipe
- Spinach artichoke dip. The restaurant I used to work at was known for their big, thick pita chips and spinach artichoke dip or fried pickle dip.
- Hummus. A veggie hummus, chickpea hummus, black-bean hummus.
- Tzatziki sauce or whipped feta. Drizzle on this sauce and go to town!
- Salsa. A fresh, chunky salsa like this Pico De Gallo or Avocado Salsa.
- Soup. Dip ’em in a creamy soup like this spiced Carrot Soup or Sweet Potato Coconut Curry Soup!
- Salad. Serve as croutons on a salad (Cut ’em smaller if planning to do this!) or dip in this tasty Greek Salad.
How To Make Pita Chips Recipe
- Cut the pita into triangles. Split first for thin chips or leave whole for thick chips.
- Toss with oil and seasonings until evenly coated. Hands work best here.
- Bake or air fry until golden and crisp, flipping halfway.
- Cool completely so they finish crisping up before serving.
- You’ll find the full recipe card with exact times below.
Quick Tip
Not sure about air fryers? Check out my Air Fryer Guide! Here’s the exact air fryer I use and love. Air fryers do vary a bit from brand to brand, so the timing may need to be slightly tweaked for your specific model. Luckily it’s easy to do– taste a pita chip after the minimum time and then add time as needed, based on personal crispiness preference.
Storage
Avoid any moisture or the chips will lose their crunch. Cool completely before storing in an airtight container. Do not refrigerate store in a cool, dry place or freeze for 4 to 6 weeks. Re-crisp after thawing if needed.
Complete A Mediterranean Spread:
Dressings
Tabouli (Tabbouleh)
Dinner
Air Fryer Falafel
Dressings
Hummus Recipe
Sauces
Tzatziki Sauce Recipe
Pita Chips Recipe (Air Fry or Bake!)
Video
Equipment
- Sheet pan (15" x 10") or air fryer
Ingredients
Instructions
- If using the oven, preheat to 400°F. For thick pitas, cut them into 8 triangles by cutting in half, then into quarters, and finally into eighths. For thin pitas, use pocket pitas. Gently separate each into 2 pieces, then cut each piece into 8 triangles, resulting in a total of 16 triangles.
- In a large bowl, add the pita triangles. Drizzle with oil and add the seasonings. Toss well to coat (using your hands works best).
- Baking Method: Line a large sheet pan with parchment paper or a silicone baking mat. Add pitas in an even layer (none overlapping) and bake at 400°F:Thick pitas: Bake for 5 minutes, then flip. Bake 5 more minutes, flip again, and bake 2–4 more minutes or until crisp (they will crisp up more as they cool).Thin pitas: Bake for 5 minutes, flip, then bake for 3–5 more minutes or until crisp (they will crisp up more as they cool).
- Air Fry Method: Add a single layer of pita triangles to the air fryer basket. Air fry at 320°F:Thick pitas: Air fry for 5 minutes, flip, and air fry for 5 more minutes or until crisp (they will crisp up more as they cool).Thin pitas: Air fry for 4 minutes, flip, and air fry for 3 more minutes or until crisp (they will crisp up more as they cool). See note 2.
- Cool completely (they’ll crisp up more as they sit). Enjoy with your favorite sauces or dips—my favorite is hummus!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never thought of making my own pita chips. I don’t usually love store bought pita chips but I was making Chelsea’s Spinach Artichoke Dip and in the recipe she said they were her personal favorites so I had to try. They were soooo easy and delicious! No need to ever buy those store bought pita chips that I don’t love ever again. These were so fresh and yummy.
Yay! I’m so happy these pita chips were a hit! Thanks so much Julia!