Ingredients
Scale
For the Chips:
- 4-6 pita breads (6-inch size, white or whole wheat)
- 3-4 tablespoons olive oil
- ½-1 teaspoon sea salt (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon black pepper (optional)
- Optional: paprika, cumin, cayenne, or za’atar for variations
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line 2-3 baking sheets with parchment paper or silicone baking mats.
- Prepare Pita Bread: If using pocket pita, carefully separate each pita into two rounds by cutting or pulling apart the layers. If using thin pocketless pita, use as is. Stack pitas and cut into 8 triangular wedges (like cutting a pizza). You can cut through multiple pitas at once to save time.
- Mix Seasonings: In a small bowl, combine olive oil, salt, garlic powder, oregano, and black pepper. Stir well to combine. The seasonings will distribute more evenly when mixed with oil first.
- Brush Pita Triangles: Arrange pita triangles in a single layer on prepared baking sheets. Using a pastry brush or the back of a spoon, lightly brush the olive oil mixture over each pita triangle. You can brush just one side or both sides—both sides creates crispier chips but uses more oil.
- Season: If you didn’t mix seasonings into the oil, sprinkle them over the oiled pita triangles now. Ensure even distribution.
- Bake: Bake for 8-12 minutes, checking at 8 minutes. The chips should be golden brown and crispy. Chips around the edges of the pan will cook faster—rotate pans halfway through or remove early if needed. Don’t overbake or they’ll taste burnt.
- Cool: Remove from oven and let cool on baking sheets for 2-3 minutes. The chips will continue crisping as they cool. Transfer to a wire rack or serving bowl.
- Serve: Enjoy warm or at room temperature with your favorite dips—hummus, tzatziki, spinach artichoke dip, or any dip you love. Store any leftovers in an airtight container.
Notes
- Watch closely during final minutes of baking—chips go from perfect to burnt quickly.
- Separating pocket pitas into two layers creates thinner, crispier chips.
- Brush both sides with oil for maximum crunch, or just one side for lighter chips.
- Don’t crowd the pan—chips need space for air circulation to crisp properly.
- Day-old pita works better than fresh because it has less moisture.
- Chips crisp up more as they cool, so remove from oven when golden but still slightly soft.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: About 6 chips
- Calories: 145
- Sugar: 1g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg