Homemade pita chips are THE BEST! They bake up quickly, you can customize their flavour and are the perfect addition to any dip!
AAAANNNDDDD… I’m back!
Over the past 10 weeks, I’ve decided to take a mini-break from food blogging to pursue another passion of mine: beading and making jewelry! It felt so good to get back into it again, and also made me realize how much I’ve missed creating pieces. But now, back to what you’re here for:
HOMEMADE PITA CHIPS!
Homemade pita chips are literally THE. BEST. They’re great with a little oil and salt, delicious amped up with some chopped parsley and garlic salt, and are the bomb with everything bagel spice.
Why I Love Homemade Pita Chips
Like any good chip, these are great on their own and are a great shuttle for delicious dips: hummus, white bean dip, spinach dip, onion-bacon dip… you get my drift!
But beyond that, making homemade pita chips is a great for when you find a forgotten about bag of pita bread in the freezer – something I do often. Normally freezer-burned pita bread isn’t the greatest for wraps or just plain eating anymore, but turning the pitas into chips brings them back to life!
Recipe Notes
Get crafty with flavorings. Olive oil and salt are great, but so is parsley and garlic, herbs de provence, everything bagel… experiment! I will also add if you’re making them go with a dip, see if you can make a pita flavoring that harmonizes with it!
Do watch your oven. Everyone’s oven heats a little differently, and so regardless of the bake time keep a watchful eye on your chips because they do have a tendency to go from perfectly golden to burned.
Hope you enjoy!
HOMEMADE PITA CHIPS
Homemade pita chips are THE BEST! They bake up quickly, you can customize their flavour and are the perfect addition to any dip!
INGREDIENTS
- 1 pkg pita bread (about 5 pitas)
- 3 tbsp olive oil (I also like using oilve oil in a spray bottle, it speads up the process and ensures an even coat)
- salt, to taste
INSTRUCTIONS
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Heat oven to 400°F on broil.
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Cut each pita bread into 8 pieces. If they are the pocket type, split the two pieces apart giving you 16 pieces per pita.
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Spread the chips evenly on a baking sheet, brush or spray with olive oil and sprinkle with salt to taste.
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Bake for about 5 minutes or until they are golden brown. Let cool before serving.
RECIPE NOTES
Get crafty with flavorings. Olive oil and salt are great, but so is parsley and garlic, herbs de provence, everything bagel... experiment! I will also add if you're making them go with a dip, see if you can make a pita flavoring that harmonizes with it!
Do watch your oven. Everyone's oven heats a little differently, and so regardless of the bake time keep a watchful eye on your chips because they do have a tendency to go from perfectly golden to burned.
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