Name: Pita Chips Recipe (Air Fry or Bake!) from the Pot
Yield: 4

from-scratch Pita Chips Recipe is thick, crunchy, and reliable for dipping or adding to a Mediterranean spread!

author’s note

Better Than Store-Bought Pita Chips!

I’ve bought more bags of Stacy’s Pita Chips than I can count. They’re seriously one of a reliable snacks. But once I started making my own at home, everything changed.

Today I’m showing you how to make pita chips two ways: one version that’s thin and crispy like the store-bought kind, and another that’s thicker, softer, and reliable for scooping up dips.

And while I’ll always have a soft spot for Stacy’s, these from-scratch ones blow them out of the water!

The ingredients in this recipe prepped out for straightforward assembly including the pita bread, seasonings, and oil.

Pita Chips Recipe Ingredients

Ingredient	Notes
Pita	Use pocket pita for thinner chips (split in half first). Joseph’s pita works for lower-carb, but flavor is not as good.
Olive oil	Extra-virgin olive oil gives the best flavor.
Salt & pepper	Start light; you can always add more while chips are hot.
Garlic powder	Adds a nice subtle flavor.
Other seasonings	Add whatever you’d like to match your dish!

Reader’s Notes & Tips

What To Eat With This Pita Chips Recipe

Spinach artichoke dip: The restaurant I used to work at was known for their big, thick pita chips and spinach artichoke dip or fried pickle dip.
Hummus: A veggie hummus, chickpea hummus, black-bean hummus.
Tzatziki sauce or whipped feta: Drizzle on this sauce and go to town!
Salsa: A fresh, chunky salsa like this Pico De Gallo or Avocado Salsa.
Soup: Dip ’em in a creamy soup like this spiced Carrot Soup or Sweet Potato Coconut Curry Soup!
Salad: Serve as croutons on a salad (Cut ’em smaller if planning to do this!) or dip in this tasty Greek Salad.

How To Make Pita Chips Recipe

Cut the pita into triangles. Split first for thin chips or leave whole for thick chips.
Toss with oil and seasonings until evenly coated. Hands work best here.
Bake or air fry until the edges turn golden and crisp, flipping halfway.
Cool completely so they finish crisping up before serving.
You’ll find the full recipe card with exact times below.

Pita bread cut into triangles, tossed with oil and seasonings, and mixed together for this Pita Chips Recipe.

Quick Tip

Not sure about air fryers? Check out my Air Fryer Guide! Here’s the exact air fryer I use and love. Air fryers do vary a bit from brand to brand, so the timing may need to be slightly tweaked for your specific model. Luckily it’s straightforward to do– taste a pita chip after the minimum time and then add time as needed, based on personal crispiness preference.

Storage

Avoid any moisture or the chips will lose their crunch. Cool completely before storing in an airtight container. Do not refrigerate store in a cool, dry place or freeze for 4 to 6 weeks. Re-crisp after thawing if needed.