Pita Chips Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Separate and cut pitas

Using a serrated knife, cut each pita round in half to create pockets. Gently open each pocket and cut each half into 6–8 wedges (like slicing a pizza) so you have uniform triangles about 1.5–2 inches wide at the crust.

Make seasoning oil

In a large mixing bowl, combine the extra-virgin olive oil, granulated garlic, dried oregano, smoked paprika, sea salt, and black pepper. Whisk briefly to emulsify.

Toss pitas with oil

Add the pita wedges to the bowl and toss thoroughly so each piece is lightly and evenly coated with the seasoned oil. Use your hands or tongs to separate any pieces that stick together so oil reaches all surfaces.

Arrange on sheet and bake

Spread the coated pita wedges in a single layer on the prepared baking sheet, cut side up if possible. Bake in the preheated oven for 8 minutes, then rotate the pan and bake an additional 4–8 minutes, watching closely. Total baking time should be 12–16 minutes, or until the chips are golden brown and crisp at the edges.

Cool to crisp

Remove the baking sheet from the oven and let the pita chips cool on the sheet for 5–10 minutes; they will crisp further as they cool. Transfer to a wire rack if you have one to prevent steaming and sogginess.

Parmesan finish

If using grated Parmesan, sprinkle it evenly over the pita wedges immediately after they come out of the oven so the residual heat melts and adheres the cheese.

Spicy or bright finish

For a spicy kick, sprinkle chili flakes over chips while still hot. For brightness, grate lemon zest over warm chips and toss with chopped fresh parsley before serving.

Storage

Once completely cooled, store pita chips in an airtight container at room temperature for up to 4 days to maintain crispness. If chips soften, re-crisp in a 300°F (150°C) oven for 5–7 minutes.