Small Batch Homemade Pita Chips brushed with olive oil and a sprinkle of sea salt then baked in the oven for an easy snack! Ideal for dipping in hummus at parties.
I may not be able to win the lottery, but I sure do know how to win food.
Two summers ago, I won a half bushel of peaches from a local farm.
This past July, I won 30 pounds of potatoes from a food conference I attended.
Then a weekend later, I won a year supply of hummus from another food retreat.
Luckily, the hummus rep also works with a pita company and offered to send me “a little bit of pita” to pair with the hummus.
Then two GIANT boxes arrived on my porch, packed full of large pita bread, mini pita bread, pita bread pockets, tortilla wraps, and bagels.
I shared with family and friends then froze the rest. Shortly afterwards, the hummus arrived.
Now I needed chips to dip but instead of buying a bag, I decided to make my own Homemade Pita Chips.
Much like making my BBQ chips, I wanted to try my hand at making homemade pita chips.
After all, I had lots of pita ready to go.
You only need three ingredients – pita bread, olive oil, and salt.
You can change the flavor using different spices like garlic powder, onion powder, even fajita seasoning.
I opted for plain olive oil and sea salt.
If you’re using small pita pockets, you want want to cut the pita bread in half so it’s a single layer of pita.
Although they are crispy after baking, I will warn you:
Unless you’re going to be eating the pita chips right away, I highly suggest storing them in an airtight container as soon as they finish cooling.
If left sitting out too long, they get stale quicker. I recommend baking the day of or the night before you want to use them.
- 1 large pita bread (roughly 8-10 inches in diameter), cut into 2 inch wedges
- 1 tablespoon olive oil
- Sea salt, for sprinkling
- Preheat the oven to 350F degrees. Have a baking sheet ready.
- In a large bowl, toss together the pita chips and olive oil. Spread into a single layer onto the baking sheet then liberally sprinkle with sea salt. Toss again on the baking sheet.
- Bake 10-15 minutes or until crispy. Cool completely then serve immediately or store in an airtight container for up to 2 days.