Learn how to make homemade pita chips in just a few steps! They’re crispy, perfectly seasoned and so easy to make. Plus they’re done in less than 15 minutes!
I remember the first time I made pita chips at home successfully. I felt like I had cracked the homemade chip code, with such little work. Homemade pita chips are one of the easiest snacks to make at home, and one of the best because they actually stay crispy up to a week after you make them!
While I do enjoy a bag of store-bought pita chips, I love making this pita chip recipe at home because I can add extra seasoning to them and control just how crispy I want them. Total win!
Why You’ll Love This Pita Chips Recipe
- The best way to use leftover pita bread . Maybe you bought a little too much bread for serving with your Crispy Homemade Falafel or Spicy Roasted Red Pepper Hummus . There’s an easy solution here and it’s this: learn now to make pita chips with it!
- Simple to make . You only need pita bread, oil, and some seasonings, and less than 15 minutes of your time to make your own homemade pita chips.
- Tastier than store-bought . These pita chips have a fresher texture and flavour than store-bought, plus you can customise the seasonings to your own preferences.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pita Bread – I make my homemade pita chips from pita bread, whether that’s bakery or store-bought. I’ve tried the fluffy ones, low carb ones, white and whole wheat ones, and they all taste incredible.
- Garlic powder
- Onion powder
- Ground black pepper
- Paprika – Smoked paprika works too!
- Sea salt
- Olive oil – Or any kind of oil.
How to Make Homemade Pita Chips
- Prep the pita bread. Cut each pita into 8 triangles by cutting each pita in half, then into quarters, then each quarter in half.
- Combine the seasonings. In a small bowl, mix the garlic powder, onion powder, pepper, paprika and sea salt. You can definitely customise the seasonings, but I love this combination.
- Brush the triangles with olive oil and seasonings. You can use a pastry brush or your fingertips to add the oil. Then sprinkle the seasoning on top. (Dry your hands first if you used them to add the oil, otherwise the seasoning mix will stick to them.)
- Bake your homemade pita chips, and bam, you’re done! It all comes together in less than 15 minutes, and you can easily half it or double it.
What to Serve With Pita Chips
Fact: Pita chips taste incredible by themself. Bigger fact: Pita chips taste even better with a dip. I love serving pita chips with:
- Homemade guacamole
- Pineapple salsa
- Homemade hummus
- Strawberry salsa
- Pretty much any dip
You can also make pita chips part of a mezze platter with olives, Vegan Kofta , Tabbouleh , and other Middle Eastern favourites. Or, add pita chips to Fattoush Salad —homemade are so much better than store-bought in this recipe!
Storage Instructions
These homemade pita chips are like magic. Store them in an airtight tupperware container at room temperature and they will stay crispy for up to a week!
More Snacks and Chips
- Sweet Potato Chips
- Vegan Cheez-Its
- Apple Chips
- Homemade Granola Bars
- Air Fryer Veggie Chips
- Peanut Butter Energy Balls
Ingredients
- 2 pita breads
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- pinch of paprika
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil or any oil
Instructions
- Preheat the oven to 400ºF/200ºC. Line a baking sheet with a silicone mat or with a prepared parchment paper or greased foil.
- Slice each pita bread into 8 triangles. Line the baking sheet with the pita chips, spreading them so they don’t touch.
- Combine the garlic powder, black pepper, paprika and sea salt in a small bowl. Spray or brush chips with oil, then sprinkle with the combination of half the seasonings. Flip the chips over, brush or spray with more oil, and sprinkle the remaining seasonings over.
- Bake for 8 minutes, until golden and crispy. Check at 6 minutes and rotate the pan if needed. Remove and allow to cool completely.
- Enjoy! You can store pita chips in an air tight tupperware container for up to a week (they will keep crispy).
Notes
Homemade Pita Chips
Ingredients
- 2 pita breads
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- pinch of paprika
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil or any oil
Instructions
- Preheat the oven to 400ºF/200ºC. Line a baking sheet with a silicone mat or with a prepared parchment paper or greased foil.
- Slice each pita bread into 8 triangles. Line the baking sheet with the pita chips, spreading them so they don’t touch.
- Combine the garlic powder, black pepper, paprika and sea salt in a small bowl. Spray or brush chips with oil, then sprinkle with the combination of half the seasonings. Flip the chips over, brush or spray with more oil, and sprinkle the remaining seasonings over.
- Bake for 8 minutes, until golden and crispy. Check at 6 minutes and rotate the pan if needed. Remove and allow to cool completely.
- Enjoy! You can store pita chips in an air tight tupperware container for up to a week (they will keep crispy).
Notes
Nutrition
Homemade Pita Chips https://jessicainthekitchen.com/homemade-pita-chips/ May 8, 2020
What Is No-Knead Bread?
No-knead bread was pioneered by bread baker Jim Lahey (you can see the post here) about 10 years ago when Mark Bittman published the recipe in the New York Times . It’s basically the simplest bread recipe possible. You mix all the ingredients until just mixed, cover it, then let it rise. That’s it.
The yeast works it’s magic, then you bake it in a Dutch oven ! You can get artisan style bread with little to no work. You can allow the bread to rise fully overnight, or in just a few hours. As someone who loves bread as quick as possible, we’re making the faster version today. I’ll definitely do the long version very soon, too.
My recipe is a variation of the original. It uses more flour, more liquid to balance it out, and more yeast to compensate for the shorter rise time. And it’s perfect.
No Knead Bread Ingredients
- instant yeast – You want to ensure you’re using instant yeast here since it doesn’t need to proof separately, and can just be mixed into the dry ingredients Always check to ensure that your yeast is fresh before you start (I’ll show you how to below).
- warm water – since we’re speeding up the rise time of this recipe, you want to use warm/hot water instead of room temperature water. This means that instead of rising for 8 to 24 hours, we’re only rising for 2 hours. You don’t want your water to be hotter than 120°F else you’ll kill your yeast. Just test the heat before. If you don’t have a food or candy thermometer, use touch. You don’t ever want boiling water, you want water that’s pretty warm to touch.
- flour – I use all-purpose sifted flour for this recipe. If you have bread flour, go ahead. I know some people who use half whole wheat and half white and that also works.
- maple syrup, agave, or granulated sugar – a little bit of sugar in the recipe feeds the yeast and helps with the rising process of the bread. It won’t make it taste sweet.
- sea salt – I use sea salt, and salt helps to boost/enhance flavour in this bread. If you’re using table salt, you’ll want to cut back since it has finer granules and might be too much, probably to 1 teaspoon.
- olive oil – this is optional, but I love adding 1 teaspoon of olive oil into my bread because it creates an extra beautiful crust, while helping with the moisture inside the bread. That means you can leave it out for a few days before it begins to get stale!
How To Make
- mix the dry ingredients together. You want to thoroughly combine them. Then, create a well, and add in the wet ingredients.
- Stir with a spatula to combine until you get a shaggy dough (like in the photos). Fold over into a ball and cover and let it rise on your counter.
- The dough will double in size (mine sometimes triples!) with beautiful bubbles on top. Pour the dough onto a well floured surface and then add some flour to your hands and the top. You want to fold it in on itself using a dough scraper. If you don’t have a dough scraper, you can use a large floured spatula or a large floured knife. You just want a surface that’s sturdy since the dough is so loose.
- Put the dough on your parchment, then your parchment into your preheated dutch oven . Cover, bake, remove cover, bake further, then you’re done!
- Let it cool as long as you can (what can I say, we all love warm bread right?) then tear or slice and enjoy! Slather some vegan butter on it and devour!
Key Steps for No-Knead Bread
- ensure your yeast is fresh. Your yeast is your (pun intended) bread and butter of this entire recipe, so it’s crucial that it’s fresh. You can test. You can test it by putting about a teaspoon of it into warm water (about 100°F). Stir to combine, and let it sit for about 5 minutes. It should foam or bubble slightly. You’re good to go!
- Be sure to let it rise for the full time! Just set a timer and leave it alone. If you play with it too much it’ll affect the rise.
- Ensure your dutch oven is preheated. I’ll remind you in the instructions, but I always just set a timer about 30 minutes before I know my dough is going to be done. This is the key to that stunning crust because it gets our home ovens to the temperature of bakery ovens. Feel free to preheat your dutch oven for up to 30 minutes at 450F or even longer.
- Use a kitchen scale . I can’t stress this enough – this is the single kitchen tool that’ll make you an incredible baker. All the patience, effort and hard work in the world doesn’t replace the precision of a scale. I never have to worry if I’m scooping enough flour or adding in too much water because I just follow my scale! Before your next baking project, I recommend ordering one. This is the scale I used for years .
- Don’t overthink it. Yes, the dough will be loose, but together enough to pick up and put on the parchment paper. Yes, it’ll work! You got this.
Recipes to enjoy No Knead Bread with
- Chickpea Tuna
- Lentil Soup
- A good ole Grilled Cheese Sandwich
- Coconut Curry Lentil Soup
- My Vegan Lentil Stew
Look how beautiful that crumb structure is! I hope you enjoy this recipe, friends, and send me photos!
Ingredients
- 4 ¾ cups all purpose flour + some extra for flouring , ( 570g )
- 2 ½ teaspoons instant yeast , (about 1 packet) ( 7g )
- 2 teaspoons sea salt , ( 12g )
- 2 cups very warm water (about 120°F/48°C) , ( 472 ml )
- 2 teaspoons maple syrup, agave or granulated sugar , ( 13.5g )
- 1 teaspoon olive oil or any oil , ( 4.4g )
Instructions
- In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.
- Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
- In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450℉/230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
- After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another ½ tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.
- Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
- Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.
- When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.
- Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you’re using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don’t burn. I love mine golden brown.
- Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
- Completely cool, then slice, serve and enjoy! If you can’t wait, cool it for at least 30 minutes!
