Crispy, golden, and packed with savory flavor, homemade pita chips are the ultimate snack or party appetizer. They’re quick to make, easy to season, and perfect for dipping, layering, or munching straight from the tray. Whether you’re building a mezze platter or prepping a cozy movie night, these oven-baked chips add a delicious crunch that’s endlessly versatile.
Ingredients Breakdown
This recipe begins with the most essential component—pita bread. Choosing fresh, soft pita pockets helps ensure that each triangle crisps beautifully in the oven. Olive oil is the flavor carrier here, acting as the base for a fragrant mixture of spices that soak into the bread’s surface as it bakes. Garlic salt adds an instant punch of savory seasoning, while dried chervil introduces a subtle anise-like note that sets these chips apart from the usual fare. Basil brings a hint of sweetness, and black pepper gives the chips a mild heat that lingers pleasantly. Together, these ingredients strike a balance of herbaceous and savory with just enough zest to keep you reaching for more.
Step-by-Step Instructions
To start, preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This not only prevents sticking but also encourages an even, golden crisp on the underside of the chips.
Begin by slicing each pita bread pocket into 8 equal wedges. The result is approximately 96 uniform triangles that bake at the same rate and hold up perfectly for dipping. A sharp knife or pizza cutter makes this process smooth and precise.
Next, prepare the seasoned oil. In a small bowl, whisk together the olive oil, garlic salt, chervil, basil, and black pepper until the herbs are evenly distributed. This aromatic infusion clings to the pita wedges, seasoning them without overwhelming their natural toasty flavor.
Place a portion of the pita triangles on each prepared baking sheet, laying them out in a single layer so they don’t overlap. Using a pastry brush, coat the surface of each wedge generously with the oil mixture. This step not only seasons the chips but also helps them achieve that golden crunch you’re after. You’ll likely need to bake in batches, so set the remaining pita wedges aside for the next round.
Bake for approximately 7 minutes, switching the position of the trays halfway through to ensure even browning. Keep a close eye during the final minutes, as the chips can turn from golden to overdone quickly. When they’re crisp and just tinged with color, remove them from the oven and transfer them to a cooling rack or serving platter. Repeat the brushing and baking process with any remaining pita triangles.
Recipe Tips & Frequently Asked Questions
Use a sharp knife or pizza cutter for clean, even triangles
This helps ensure uniform baking and a professional appearance.
Don’t overload the baking sheets—bake in single layers
Overcrowding can lead to soggy or unevenly cooked chips.
Keep a close eye during baking to avoid over-browning
Thin edges can toast faster than thicker centers, so rotate trays if needed.
Stir oil mixture between batches to maintain consistency
The herbs may settle, so give it a quick mix before brushing each batch.
Let chips cool on a rack for ultimate crispiness
Cooling on a rack helps air circulate around the chips, preserving their crunch.
Can I use flavored pita bread for this recipe?
Yes, flavored varieties like garlic or sun-dried tomato can add a twist, though you’ll want to adjust your seasoning to avoid overpowering.
How do I keep the chips crispy after baking?
Store cooled chips in an airtight container. Avoid sealing them while still warm, as trapped steam will soften them.
Can I prepare them ahead of time?
Absolutely. Bake them a day in advance and store them in a dry, sealed container.
What’s a good substitute for chervil?
If chervil isn’t available, dried parsley or a pinch of tarragon can provide a similar herbal note.
Can I air-fry instead of baking?
Yes, you can air-fry at 375°F (190°C) for about 5–6 minutes, shaking the basket halfway through.
What to Serve With This Recipe
These pita chips pair beautifully with creamy dips like hummus, baba ghanoush, or tzatziki. Their sturdy texture also makes them great for scooping up chunky spreads like roasted pepper dip or olive tapenade. Add them to a charcuterie board for a crunchy contrast to cheeses and cured meats. For something unexpected, serve them alongside a warm bowl of tomato soup or crumble a handful over a fresh green salad as a substitute for croutons.
Homemade pita chips are the perfect balance of simplicity and flavor. Whether served as a snack or paired with your favorite dips, they bring texture, taste, and a touch of homemade charm to any occasion. Crisp, customizable, and endlessly snackable, this recipe is one to keep on hand for gatherings, lunchboxes, or cozy nights in.
Ingredients
12 pita bread pockets
½ cup olive oil
1 teaspoon garlic salt
1 teaspoon dried chervil
½ teaspoon dried basil
½ teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even browning. Set aside.
In a small mixing bowl, whisk together the olive oil, garlic salt, chervil, dried basil, and black pepper. This flavorful blend will infuse the pita with a rich, savory depth.
Using a sharp knife or pizza cutter, slice each pita pocket into 8 triangular wedges. This will yield a total of 96 chips, perfect for serving a crowd or storing for snacking later.
Place a portion of the pita triangles in a single, even layer on each of the prepared baking sheets. Using a pastry brush, generously coat the surface of each triangle with the seasoned oil mixture. Depending on the size of your trays, you may need to bake in batches—set aside any remaining wedges for now.
Transfer the trays to the oven and bake for approximately 7 minutes, or until the chips are golden and crisp. For even baking, switch the positions of the trays halfway through.
Once baked, remove the pita chips from the oven and transfer them to a serving dish or cooling rack. Repeat the process with any remaining pita wedges and oil mixture until all chips are baked and ready to enjoy.
Pita Chips Recipe
Ingredients
- 12 pita bread pockets
- ½ cup olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried chervil
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even browning. Set aside.
- In a small mixing bowl, whisk together the olive oil, garlic salt, chervil, dried basil, and black pepper. This flavorful blend will infuse the pita with a rich, savory depth.
- Using a sharp knife or pizza cutter, slice each pita pocket into 8 triangular wedges. This will yield a total of 96 chips, perfect for serving a crowd or storing for snacking later.
- Place a portion of the pita triangles in a single, even layer on each of the prepared baking sheets. Using a pastry brush, generously coat the surface of each triangle with the seasoned oil mixture. Depending on the size of your trays, you may need to bake in batches—set aside any remaining wedges for now.
- Transfer the trays to the oven and bake for approximately 7 minutes, or until the chips are golden and crisp. For even baking, switch the positions of the trays halfway through.
- Once baked, remove the pita chips from the oven and transfer them to a serving dish or cooling rack. Repeat the process with any remaining pita wedges and oil mixture until all chips are baked and ready to enjoy.
