These Crispy Baked Pita Chips bake in less than 10 minutes and only require 5 ingredients! An easy to make snack you can customize to your taste.
One of my favorite savory snacks are baked pita chips. To buy a bag these days is pretty pricey depending on where you shop. However, making your own is cheaper and very easy to do. So if you are looking for a fun snack that can also be wholesome at the same time, these crispy baked pita chips are just for you!
WHY YOU’LL LOVE THESE BAKED PITA CHIPS
- Quick and easy to make. They roast in less than 10 minutes and use the simplest ingredients to prepare.
- Budget-friendly. So much cheaper than buying a bag of premade chips and an easy way to use up some unused or ripped pitas.
- Versatile. Use your favorite pita and customize the seasonings to your preference!
KEY INGREDIENTS AND SUBSTITUTIONS
- Pita Bread: You can use pita pockets or really flat pita to prepare your chips. To add some extra fiber, I like to use whole wheat pitas.
- Za’atar: A Middle Eastern spice blend of oregano, marjoram or thyme, toasted cumin, coriander, and sesame seeds. Feel free to swap for some of your favorite herbs and spices to change it up.
- Garlic: Some fresh garlic grated into the oil blend to roast over the pita. You can also use a teaspoon of garlic powder as an alternative.
- Oil: Use a high heat option like avocado oil so that your oil does not burn while roasting.
- Salt: Just a pinch helps to bring out more of the flavors in the za’atar and garlic.
HOW TO MAKE CRISPY BAKED PITA CHIPS
Preheat your oven to 425F. In a small bowl, add the oil, za’atar, grated garlic and a pinch of salt and whisk together to combine then set aside.
Use a sharp knife to cut your pita in half lengthwise to open the pita up into two equal pita rounds (skip this step if you are using thin pita bread).
Brush the top of the pita with the oil mixture to evenly coat. Then, cut each round into equal sized triangles or squares (I did 2 inch squares).
INGREDIENTS
- 2 whole wheat or regular pita pockets
- 1 1/2 tbsp avocado oil
- 1 tsp za’atar
- 1 clove of garlic, grated
- Salt
INSTRUCTIONS
- Preheat your oven to 425F. In a small bowl, add the oil, za’atar, grated garlic and a pinch of salt and whisk together to combine then set aside.
- Use a sharp knife to cut your pita in half lengthwise to open the pita up into two equal pita rounds (skip this step if you are using thin pita bread).
- Brush the top of the pita with the oil mixture to evenly coat. Then, cut each round into equal sized triangles or squares (I did 2 inch squares).
- Spread the slices out into a single layer on a large baking sheet. Place the pan in the oven for 4 minutes then give the chips a toss and roast on the other side for an additional 3-4 minutes or until the chips are golden and crispy around the edges.
