Homemade Pita Chips
Thin, shatteringly crisp wedges seasoned with olive oil and salt
Why This Recipe Works
Splitting the pitas into single layers before baking creates a delicate, light texture that bagged chips cannot match. This simple technique ensures a professional-level crunch in under thirty minutes.
Instructions
Position oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F.
Separate each pita into thin rounds by cutting around the perimeter with kitchen shears.
Brush the rough side of each round generously with oil and sprinkle with salt, stacking the rounds rough-side up as you work.
Cut the pita stack into wedges using a sharp chef's knife.
Spread the wedges in a single layer on rimmed baking sheets with the rough sides facing up. Bake until golden brown and crisp, about 15 minutes, switching and rotating the sheets halfway through so they brown evenly.
Let the chips cool completely on the baking sheets; they will continue to crisp as they reach room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 5 days.
