Baked Pita Chips
Pita is all you need to start. Cut it, toss with olive oil, garlic powder, salt, black pepper and sumac, then bake for 12 minutes. Serves 4.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 1 tsp
- ¾ tsp
- ¼ tsp
- ½ tsp
Process
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Heat the oven to 190°C with a rack in the middle. Line two large baking sheets with parchment paper.
Split each pita bread horizontally into two thin rounds, then cut each round into 8 wedges so you get 64 triangles total.
In a small bowl, stir together 3 tbsp olive oil, 1 tsp garlic powder, 0.75 tsp sea salt and 0.25 tsp black pepper.
Arrange the pita triangles rough-side up in a single layer on the sheets. Brush each triangle with the olive oil mixture, or toss them in a large bowl with the mixture and spread out again.
Bake one sheet at a time for 10 to 12 minutes, until the chips are golden at the edges and firm in the centre. They will crisp further as they cool.
Sprinkle the hot chips with 0.5 tsp sumac if using, then slide the parchment onto a wire rack and cool for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is baking chips that are still soft in the middle: they must be fully dry and lightly golden, not pale, or they turn chewy once cool.
- Split the pitas into thin rounds rather than baking whole halves; a thick pita half stays soft inside and never crisps through.
- Do not crowd the baking sheets. Steam trapped between chips makes them soggy, so use two sheets and bake in batches if needed.
- Watch the last 2 minutes closely: pita goes from golden to burnt very quickly because it is already thin and dry.
Substitutions
- pita bread→thin flatbread or lavash, cut to similar size
- olive oil→melted butter for a richer flavour, or avocado oil
- sumac→za'atar or a squeeze of lemon zest after baking
- garlic powder→onion powder or smoked paprika
Storage & reheating
Cool the chips completely, then store in an airtight container or zip-top bag at room temperature for up to 5 days; add a paper towel to absorb any moisture. To revive limp chips, spread them on a baking sheet and bake at 160°C for 4 to 5 minutes, then cool again. Do not refrigerate, as cold storage makes them soft.
FAQ
The questions we get asked most
Why did my pita chips turn out chewy instead of crispy?
They were underbaked or stacked while warm. Bake until the centres feel firm and the edges are golden, about 10 to 12 minutes at 190°C, and cool them in a single layer on a rack so steam can escape. Storing them before they are fully cool also traps moisture and softens them.
Can I make baked pita chips ahead of time?
Yes. Bake them up to 5 days ahead and keep them in an airtight container at room temperature. If you want to serve them warm, reheat at 160°C for 4 to 5 minutes just before guests arrive.
Can I use stale pita bread for this recipe?
Yes, slightly stale pita works well because it has already lost some moisture and crisps faster. If the pita is very dry and brittle, reduce the baking time by 1 to 2 minutes and check at 8 minutes.
How do I stop the chips from burning on the edges?
Use a middle rack, keep the oven at 190°C rather than higher, and check at 8 minutes. If your oven runs hot, lower it to 175°C and bake 2 to 3 minutes longer. Baking one sheet at a time also prevents the top sheet from overbrowning.
Can I season pita chips with something other than garlic powder?
Yes. Za'atar, sumac, smoked paprika, onion powder, dried oregano or grated parmesan all work. Add dried herbs and spices to the oil before brushing, but add fresh lemon zest or parmesan after baking so they do not burn.
Are baked pita chips gluten-free?
Only if you use gluten-free pita bread. Regular pita is made from wheat flour, so it contains gluten. Check the label on your pita if you are cooking for someone with coeliac disease or a gluten intolerance.
Can I freeze baked pita chips?
Freezing is not recommended because the chips lose their crunch and become soft when thawed. For the best texture, bake fresh batches and store them at room temperature for up to 5 days instead.
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