Pita Chips Recipe

Preheat and prepare pans

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.

Cut the pitas

Separate each pita round into two pockets by gently pulling apart at the seam. Press each pocket flat with your hand or a rolling pin, then cut each into 6–8 triangular chips (like pizza slices). Aim for uniform size so they bake evenly.

In a large bowl, whisk together the olive oil, kosher salt, garlic powder, dried oregano, and black pepper until combined. If using optional seasonings, add the grated Parmesan and smoked paprika or cayenne now.

Add the pita triangles to the bowl and toss gently but thoroughly so each chip receives a light, even coating of the oil and seasoning mixture. If you prefer a lighter chip, use a brush to lightly oil each piece instead of tossing.

Arrange the seasoned pita pieces in a single layer on the prepared baking sheets, leaving small gaps between pieces for airflow. Do not overcrowd—use both sheets if needed.

Bake in the preheated oven for 8–12 minutes, rotating the pans between racks once halfway through. Watch closely after 8 minutes; chips should be golden brown at the edges and crisp but not burnt. Thinner pieces will cook faster.

If you want extra-crisp chips, flip each chip halfway through baking so both sides brown evenly.

Remove the pans from the oven and let the pita chips cool on the baking sheets for 5 minutes; they will crisp further as they cool. Transfer to a wire rack to cool completely.

Taste and adjust: if additional salt or Parmesan is desired, sprinkle lightly while chips are still warm so it adheres. Let cool completely before storing.

Store cooled pita chips in an airtight container at room temperature for up to 4 days for best crispness. For longer storage (up to 1 week), keep in a cool, dry place; refrigeration will make them lose crispness.