Pita Chips

Pita Chips are my go-to homemade snack when I want a healthier alternative to regular chips that actually tastes better. They get perfectly crispy with golden brown edges that crunch when you bite in, and the za'atar adds herby, tangy flavor that tastes like it came from a Mediterranean bakery. I make them for game day parties, potlucks, and holiday appetizer spreads because they're sturdy enough for any hummus or dip and stay crispy for hours. They're budget-friendly, easy to make ahead, and taste so much fresher than store-bought. Keep them in an airtight container for up to a week.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Appetizer, Dinner Party, Snack

Cuisine: Mediterranean

Keyword: Pita Chips

Servings:

Calories: 87kcal

Ingredients

2 to 3 pita breads with pockets store-bought or homemade
Olive oil for brushing
Salt to taste
1 tablespoon za’atar seasoning

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
If using pita pockets, carefully cut each one in half horizontally at the seam to create two thin rounds. If using thicker, single-layer pita, skip this step.
2 to 3 pita breads with pockets
Brush both sides of the pita rounds lightly with olive oil. Sprinkle with salt and za’atar on both sides.
Olive oil, Salt, 1 tablespoon za’atar seasoning
Cut each round into small equal triangles using a sharp knife or kitchen shears. Arrange the pita triangles in a single layer on the prepared sheet pan.
Bake for 5–10 minutes, flipping halfway through or rotating any pieces that brown quickly. Watch closely to avoid over-browning.
Let cool slightly before serving. Enjoy with hummus, dips, or on their own!

Video

Notes

Here are my best tips for making perfect pita chips every time.

Split the pockets carefully: If you're using pita pockets, use a sharp knife to carefully separate the layers at the seam so you get two thin rounds instead of one thick piece that won't crisp up as well.

Brush oil on both sides: Don't skip brushing olive oil on both sides of the pita rounds because that's what creates the golden, crispy edges and helps the seasoning stick. Extra virgin olive oil works fine as well.

Flip halfway through: Flipping the chips halfway through baking helps them crisp up evenly on both sides and prevents any soft spots.

Watch them closely: Pita chips can go from golden to burnt in less than a minute, so keep an eye on them after the 5-minute mark and rotate any pieces that are browning faster than the rest.

Let them cool completely: The chips will continue to crisp up as they cool, so don't worry if they feel slightly soft when you first pull them out of the oven.

Flash-freeze for storage: Spread the chips in a single layer on a baking sheet and freeze for 1 hour before transferring to a container so they don't stick together. Store at room temp for up to a week or freeze for 2 to 3 months.

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