Homemade toasted pita chips have become my family’s new favorite treat. Pair the toasted pita chips up with my Parmesan Garlic Artichoke Dip (coming later this week!) and you’ll have a wonderful chip and dip for a party.
I’ve made pita chips with regular pita bread that you can buy at the store – the kind that open up and split in half easily. You can follow my pita chip recipe using them, but I used the new pita that Costco is carrying called Greek Pita Flat Bread. It makes the best pita chips that we’ve had!
Ingredients for Pita Chips
12 flatbread pitas
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon italian seasoning
olive oil in Misto or Pam Spray
Preheat your oven to 350 degrees.
If you bought the flat bread, use a large, sharp knife to carefully cut your pita in half. It’s easy to cut yourself, so please use caution when cutting. It seemed to work best for me to lay my hand on top of the pita to hold it still while I cut. Use a gentle sawing motion to cut through the bread with the knife.
If you want to skip this step, the chips will still turn out fine. They’ll just be thicker.
Next, cut your pitas into 8 triangles. I found it easy enough to cut through both layers, essentially cutting 16 at a time.
Line two large baking trays with parchment paper. The parchment just makes cleaning easier, so if you don’t have it, you’ll still be able to make the chips.
Spread your triangles out evenly on the parchment. Drizzle 2 Tablespoons of olive oil over the cut pita pieces. Mix around gently with your hands.
At this point I like to spray the pitas a little with olive oil from my Misto or Pam spray. The oil helps the seasonings stick and gives more flavor. It’s up to you – using less oil keeps the calories down and your chips will still get crisp.
Sprinkle 1 teaspoon of garlic powder, 1 teaspoon italian seasoning, and the amount of salt desired over the trays of pita pieces. Gently stir around again with your hands so the spices distribute over each pita piece. Spread the pitas out into a single layer as best as possible.
Bake your pitas for 15 minutes. Pull the trays out of the oven and stir pita chips around, flipping them over so they bake evenly.
Put back into the oven and continue to bake for approximately 15-20 more minutes. The thinner chips will cook more quickly so remove them from the pan and allow the thicker ones to cook longer. They will feel crispy and be a light toasty color when they are done.
Enjoy your pitas with salsa, hummus or dip! Be sure to check back later this week for my Parmesan Garlic Artichoke Dip. They’re fabulous together!
People are always so impressed when they find out I’ve made my own pita chips. They’re so simple and much more budget-friendly to make yourself at about half the cost of buying a bag of pre-made pita chips. You can change this recipe up by adding your favorite spices, too!
Toasted Pita Chips
- 12 flatbread pitas
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- olive oil in Misto or Pam Spray
|Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.|
|Carefully slice each pita in half. Cut each half into 8 pieces. Lay pita pieces evenly out over baking sheets.|
|Sprinkle 2 Tablespoons oil over pita pieces. Spray pitas lightly with Misto or Pam spray. Sprinkle seasonings over pieces and add desired amount of salt.|
|Gently mix spices and oil around on pitas. Spread pitas evenly on trays and bake for 15 minutes.|
|Remove trays from oven and turn chips over. Return trays to oven and continue to bake for 15-20 minutes longer, checking for doneness on the thinnest chips first. Remove from tray and continue to bake thicker chips until they are crisp.|
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