Olive Oil–Sea Salt Pita Chips
Crispy, double-layered homemade chips that outshine any store-bought bag
Why This Recipe Works
Splitting the pita layers into thin rounds ensures a much lighter, crispier chip than baking them whole. Stacking the seasoned rounds before cutting allows the oil to transfer between layers so you only have to brush once.
Instructions
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees.
Separate the two layers of each pita bread to create eight thin rounds by gently pulling them apart at the seam.
Brush the rough (interior) side of each pita round with olive oil and sprinkle evenly with salt.
Stack the seasoned rounds on top of each other and cut the stack into eight equal wedges using a sharp knife or pizza cutter.
Arrange the wedges in a single layer on two rimmed baking sheets.
Bake until the chips are golden brown and crisp, about 12 to 15 minutes, switching and rotating the sheets halfway through.
Remove from the oven and let the chips cool completely on the baking sheets before serving; they will continue to firm up as they cool.
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 1 week.
Can I make this ahead of time?
These can be made up to 3 days in advance.
What substitutions can I make?
- sea salt or kosher salt: 1/2 tsp table salt
