Baked Pita Chips

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A plate of baked pita chips decorated with sea salt.

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www.theconsciousplantkitchen.com

These homemade Baked Pita Chips are easy, crispy chips made from pita pocket bread and ready in less than 20 minutes. They are vegan with a gluten-free option.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baked-pita-chips/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: Servings

Calories: 209.9kcal

Author: Carine Claudepierre

Ingredients

6 Pita Bread Pockets 12 cm/4.7 inches (note 1)
3 tablespoons Avocado Oil note 2
½ teaspoon Garlic Powder
¼ teaspoon Salt
½ teaspoon Oregano
¼ teaspoon Paprika

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Line one large baking sheet with parchment paper. Set it aside.
In a large bowl, stir olive oil, salt, oregano, and paprika. Set it aside.
Cut each pita bread in half. You get two half moons. Cut each half in half again to form 4 triangles. Cut each triangle in half to get eight pita chips per pita bread.
Repeat this step for each pita bread.
Bring all the pita chips to the large bowl and carefully stir using your hands or a wooden spoon until all chips are covered.
Lay the chips in a single layer on the baking sheet.
Bake the chips for 8 minutes, flip them to their other side, and bake them again for 6-7 minutes. The pita chips are ready when golden brown and crispy. You can bake them longer to make them ultra-crispy. Adjust the time to your taste.
Cool down on the baking sheet for a few minutes, then serve with Eggplant Dip or White Bean Hummus.

Equipment

Notes

Note 1: I used wholemeal pita bread. Feel free to use gluten-free pita bread or low-carb pita bread if needed. For larger pita pockets, use only four 6-inch pockets for the amount of oil used in this recipe.

Note 2: Olive oil also works.

Storage Instructions: You can store leftovers in a sealed box or airtight container at room temperature for up to 4 days or freeze them for later for up to 1 month.

Thaw the chips at room temperature the day before.

Low-Carb Keto - Pick low-carb pita bread at the shop.

Gluten-Free - There are many gluten-free pita bread pockets in stores that work well with this recipe.

Healthier - Try wholemeal pita bread for added fiber.

Spices - You can swap the oregano and paprika for any other spices you love, like ground cumin, Za'atar spices, or turmeric.

Nutrition