How to Make Homemade Pita Chips

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By Elander Guthrie
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You Can Make Chips from Pita Bread

In the deli sections of many supermarkets you can find a selection of chips made with pita bread rather than the traditional potatoes or tortillas. Unfortunately, these pita chips, though good, are often overly salty and far more expensive than other snack options. This recipe will guide you on the path toward homemade pita chip goodness.

Difficulty: Easy

Instructions

Things You'll Need:

Pita Bread
Olive Oil
Salt to Taste
Spices to Taste
Sheet Pan
Basting Brush
Parchment Paper (Optional)

Step 1

Preheat oven to 375 degrees.
Step 2

Cut your pitas into triangular wedges. You have the option of leaving the two layers of the pita bread intact or separating them into separate chips. Personally, I cut them apart to create a thinner, lighter pita chip, but if you prefer a thicker chip and harder crunch, feel free to leave them intact.
Step 3

Line a sheet pan with parchment paper for easier cooling and cleanup. If you do not have parchment paper, it is in no way required and your homemade pita chips will still be very good without it. Spread out the pita wedges on the pan, making sure to leave a bit of space between them to ensure proper browning.
Step 4

Season Your Pita Wedges

Brush the pita wedges lightly with olive oil on both sides. Make sure to do this lightly or your pita chips will come out heavy and greasy rather than light and crispy. You don't need to use your best extra virgin olive oil for this. Plain, ordinary olive oil works just fine.
Step 5

Sprinkle salt and spices to taste over the pita wedges. This is where your creativity can really shine. Suggestions include: garlic powder, onion powder, Old Bay, freshly ground black pepper, basil, oregano, and more. A light sprinkling is held to the pita chips quite well by the olive oil.
Step 6

Bake until golden brown and delicious, about 7-12 minutes. These cook very quickly, so start checking them after about 5-7 minutes.
Step 7

Cool your homemade pita chips on a wire rack and enjoy. This is made much easier by the parchment paper, as you can slide the entire sheet from the pan to the rack.