Easy Homemade Pita Chips Recipe for Crunchy Baked Pita Crisps Made in Minutes
This quick and easy homemade pita chips recipe will make you super crunchy baked pita crisps that are made within minutes. They’re perfect for scooping up dips such a hummus, baba ghanoush, guacamole, and salsas, or using in the Arabic salad fattoush. They’re also versatile – brush them with olive oil flavoured with spices or herbs to complement the dip. Stored in an air-tight container, they’ll stay crunchy for days – if they last that long!
Servings: 24 Pieces
Calories: 28kcal
Ingredients
- 2 pita bread rounds
- 3 tbsp extra virgin olive oil
- 1 tsp ground paprika – or cumin chilli flakes or oregano or your favourite spice or herb
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp white pepper
- ½ tsp coarse sea salt
Instructions
- Heat your oven to 220°C (430°F).
- Slice the two pieces of pita bread in half, put two halves on top of the others, then slice them in half again, so you have quarters, then slice each quarter into thirds, so 12 pita wedges per piece or 24 in total.
- Pour the extra virgin olive oil into a small bowl, add the ground paprika, onion powder, and garlic powder, and white pepper, and stir to combine.
- Line a baking tray with foil and lay the pita bread wedges out on the tray so they’re not overlapping.
- Dip a pastry brush into the bowl of seasoned olive oil and brush each pita wedge, then sprinkle the coarse sea salt over all of the wedges.
- Slide the tray into the oven and bake for 5 minutes or so until the top side is golden brown, the slide the tray out, use tongs to turn the pita chips all over, brush the other side (don’t sprinkle with salt) and return the tray to the oven for another few minutes.
- Remove the tray of pita chips and set them aside cool. Serve when you like with your favourite homemade dips, but if you’re storing them make sure they cool down completely and keep them in an air-tight container.