Baked Pita Chips
Crispy, golden homemade pita chips baked to perfection with a light brush of olive oil and a sprinkle of za'atar. These crunchy triangles take just minutes to prep and taste infinitely better than store-bought. Perfect for scooping up hummus, baba ganoush, or your favorite creamy dip.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat oven to 375°F (190°C).2.Line a large baking sheet with parchment paper. - prep
Cut the pita bread into triangles.
1.Stack the pita breads on a cutting board.2.Using a sharp knife, cut the stack in half, then quarters, to form 8 wedges per pita.3.Separate any double-layered wedges into single-thickness pieces for extra crispness. - mix
Brush with olive oil and season.
1.Arrange pita wedges in a single layer on the prepared baking sheet.2.Brush the top side lightly with olive oil.3.Sprinkle evenly with za'atar and a pinch of salt. - bake · ~10 min
Bake until golden and crisp.
1.Place baking sheet in the preheated oven on the middle rack.2.Bake for 8 to 10 minutes, checking after 7 minutes to avoid burning.3.Chips are done when edges are golden brown and centers feel firm to the touch.TIPWatch closely during the last 2 minutes — pita chips go from golden to burnt quickly. - rest · ~5 min
Cool completely on the baking sheet.
Remove from oven and let the chips cool on the baking sheet for 5 minutes. They will continue to crisp as they cool.
- serve
Serve with your favorite dip.
Transfer cooled chips to a serving bowl. Serve alongside hummus, baba ganoush, tzatziki, or any creamy dip of your choice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Separate double-layered pita wedges for extra crispness and even baking.
- 2Watch chips closely during the last 2 minutes — they burn quickly once golden.
- 3Cool chips completely on the baking sheet so they finish crisping without steaming.
- 4Use a pastry brush to apply a thin, even layer of olive oil for best texture.
- 5Store cooled chips in an airtight container at room temperature for up to 5 days.
- 6For extra flavor, add a squeeze of lemon juice after baking while chips are warm.
Adapt it for your goals.
Spicy chili
Add 1/2 teaspoon of Aleppo pepper or red pepper flakes along with the za'atar for a warm, smoky heat that pairs perfectly with creamy dips.
garlic herbGarlic herb
Mix 1/4 teaspoon garlic powder and 1 teaspoon dried oregano into the olive oil before brushing, for a classic Italian-inspired twist.
everything bagelEverything bagel
Replace za'atar with 1 teaspoon of everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt) for a savory crunch.
sweet cinnamonSweet cinnamon
Omit za'atar and salt; brush with olive oil, then sprinkle with 1 teaspoon cinnamon and 1 tablespoon sugar for a sweet snack with fruit dips.
whole wheat & seedWhole wheat & seed
Use whole wheat pita and sprinkle with 1 tablespoon mixed seeds (sesame, flax, sunflower) before baking for added fiber and nuttiness.
Why this is on our healthy list.
Heart-Healthy Olive Oil
Olive oil provides monounsaturated fats that support cardiovascular health and reduce inflammation.
Good Source of Fiber
When made with whole wheat pita, these chips offer dietary fiber for healthy digestion and sustained energy.
Antioxidant-Rich Za'atar
Za'atar contains thyme and sumac, both rich in antioxidants that help combat oxidative stress.
Lower in Fat Than Fried
Baking instead of frying significantly reduces the total fat and calories per serving while still delivering a crunchy texture.
Frequently asked questions
Yes, gluten-free pita works well. Follow the same instructions, but check at 7 minutes as gluten-free versions may brown quicker.
