There is nothing better than a batch of homemade baked pita chips to serve with dips! My family loves when I make these, and so do I. So much easier to make than you might think!
I am a sucker for any kind of dip and chip situation. It’s one of my major food weaknesses, if you want to classify it as a weakness. Over the years, I’ve learned that I have no willpower when it comes to store bought pita chips and I could easily polish off a bag with some hummus in a short amount of time. Not one of the worst things in the world, but I don’t always feel so great afterwards obviously.
Making your own homemade baked pita chips is too easy not to do. Nothing beats how fresh they taste, and when I use my favorite pita rounds I feel even better about them too. If you are tracking your food for weight loss or health reasons, making your own is such a great option to really enjoy them as a snack.
They are the perfect addition to a a veggie platter, to use as a base in these Vegetarian Mediterranean Nachos or to scoop up something like this Greek Yogurt Egg Salad with Smoked Paprika for lunch.
Just a few simple steps.
Above is my favorite brand of pita bread. They are soft and full of good ingredients. Maybe not the most authentic, but they sure taste good. I find them in the deli section of my grocery store (Publix) but you can also order online. They are lower carb and I use their flatbread for pizzas.
Cut your pita bread into 8 triangles. I start by using a chef’s knife and cutting straight across in half. From there you continue to cut until you have about 8 triangles from each pita bread.
After each pita loaf is cut evenly into 8 triangles, then spread onto a baking sheet. I use a small basting brush to brush on a little olive oil onto both sides of the bread, then sprinkle coarse salt (I use kosher salt pretty much in all my cooking) evenly over all the triangles.
Bake for about 15 minutes and you have warm, fresh out of the oven pita chips. They are still a little soft when they first come out of the oven and that’s ok, they will crisp as they cool down.
After the pita chips completely cool, store in an air tight container or storage bag for up to 3 days.
The best. Make your favorite dip and dig in.
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Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: OvenThere is nothing better than a batch of homemade baked pita chips to serve with dips. My family loves when I make these homemade baked pita chips and so do I. So much easier to make than you might think!
Silicone basting brushes are used to brush oil on.
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