Transform your leftover pita bread into crispy, golden-brown Homemade Pita Chips with this simple recipe. Perfect for dipping or snacking and so much better than the store-bought variety.

Serve them on a platter with bowls of Tzatziki Sauce and hummus for an easy, healthy party snack.

Homemde pita chips on a platter with small bowls of tzatziki sauce and hummus.

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Isn’t it weird how we go through food phases? Is it just me? I have a tendency to out of the blue start craving random things for weeks in a row until I eventually get over it and move on.

I’m currently in the midst of an intense craving for all things Greek.

Give me a plate of Grilled Greek Chicken Kabobs with some of these Homemade Pita Chips and a side of hummus and I’m a happy girl.

While store bought pita chips are dry and crisp, these come out of the oven toasted with a slight chewy bite. Grated Parmesan and a little seasoning add enough flavor to make them delicious all on their own. They’re also perfect for dipping into soup or stew or serving with salads.

Homemade pita chips spread out on a baking sheet.

Ingredient Notes

Pita, seasoning, oil and parmesan in bowls with text.

Pita bread: You can make baked pita chips with your favorite brand of white or whole wheat pita bread. Both pita pockets or flatbread style pitas will work. I use Papa Pita brand for this recipe and for my Chicken Pitas (which are unbelievably delcious and you should try them immediately!).
Extra virgin olive oil: For brushing the pitas before seasoning.
Parmesan cheese: The cheese should be grated to an almost granular consistency, like the stuff from the green canister. Can you use the stuff from the green canister? Sure, but I recommend going with freshly grated Parmesan for the best flavor. Shred it finely with a box grater. Then, use your fingers to work it into a ground consistency like you see in the ingredient image above.
Seasoning: The Parmesan is combined with a little granulated garlic (or garlic powder), dried parsley, and sea salt.

How to Make Homemade Pita Chips

Three images of pita with oil and seasoning and being sliced into triangles with a pizza cutter.

Lightly brush both sides of pita rounds with olive oil.
Sprinkle the top side of each piece with the Parmesan garlic spice mixture. Use a pizza cutter or sharp knife to cut each round into 8 wedges. Spread the pita triangles out in an single layer on an ungreased or parchment paper lined baking sheet.
Bake in a preheated 375 degree F oven for 6 to 8 minutes, until golden brown. Remove from the oven and allow them to cool on the sheet pan for about 5 minutes.

Crispness Tip

You can bake them a little longer for super crispy chips but I like to pull them out of the oven when they are still have a slight chewy bite to them and serve them warm. The Pita Chips will crisp even further as they cool.

Variations

Classic Sea Salt: For simply seasoned pita chips, brush them with olive oil and sprinkle them with a touch of sea salt.

Mediterranean: Mix granulated garlic or garlic powder with dried herbs like oregano, thyme, and rosemary for a Mediterranean-inspired flavor.

Cinnamon Sugar: For a sweet treat, coat the pita chips with a mixture of cinnamon and sugar before baking.

Ranch Seasoning: Toss the pita chips with a little ranch seasoning powder for a tangy, herby taste that’s perfect for dipping.

Storage Tips

Transfer the cooled pita chips to a zippered plastic storage bag or other airtight container. Homemade Pita Chips will stay fresh for several days if stored at room temperature in a dry place, like a pantry.

A homemade pita chip pressed into a small bowl of tzatziki sauce on a platter.

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