How to make crisp and crunchy homemade pita chips (either baked or in an air fryer) in under 10 minutes. This crispy toasted pita is perfect as a snack and for serving with dips (like hummus, tzatziki, or salsa). Plus, there are tons of ways to season them with your favorite herbs and seasonings!
4pita breadpita pockets, I used Lebanese style, though regular will also work
1tablespoonza'atarmore or less to taste
2teaspoonsumacmore or less to taste
1-2tablespoonolive oilor another neutral oil like avocado oil
Check the Recipe Notes below for more topping options!
Step 1: Slice the pita
Preheat the oven to 400ºF/200ºC (or preheat your air fryer to 375ºF/190ºC – if needed).
Slice the pita into your chip shape. You can do this into larger quarters or 8 triangles (depending on the size of the pita bread). To do this, I like to slice the pita in quarters then stack and halve those pieces.For thinner pita chips, you can optionally separate the top and bottom layer of pita – before or after slicing the 8 pieces (I usually don't do this but you can if you're using thicker pita pockets).
Step 2: Season the chips
For plain pita chips, the oil is 100% optional. I've tried with and without, and the results are wonderfully crispy either way (especially when using an air fryer). If you'd like to use oil, lightly brush or spray some over the pita triangles.
For seasoned pita chips – it's best to lightly oil the pita chips to help the seasonings adhere. In the case of za'atar and sumac, I usually combine the spices and olive oil in a small bowl into a thick paste. Then use a pastry brush to brush the mixture over the pita before it's sliced (it's easier and faster). Then the last step is to cut it into triangles.Alternatively, you could add the pita wedges to a bowl and pour the seasoning over. Toss gently to spread the seasoning throughout.
Step 3: Toast them
To bake: spread the seasoned chips across a large baking tray in a single layer (avoid overlapping when possible). Then place in a preheated oven at 400ºF/200ºC and bake for several minutes (5-7) until lightly browned and crispy. Keep an eye on them, as they can burn quickly.
Air fryer: for the crispiest results, place 1-2 layers of pita chips at the bottom of your air fryer basket (you’ll likely need to do this in batches). Air fry at 375ºF/190ºC for around 5 minutes. Give the basket a shake halfway through if preferred – though I usually don’t and still have wonderfully crisp results.If you want to make a larger batch of air fryer pita chips all at once, then shake the basket every 3 minutes until crispy (and remember that they'll crisp up further upon cooling).
If you prefer them to be slightly softer, cook them for 1-2 minutes less. For super-crispy results, add 1-2 minutes more. Your judgment is best. I recommend keeping an eye on the batch from the beginning (the first time making them) so you know what time works best for your particular oven/ air fryer.
After cooking the pita bread chips, allow them to cool entirely. They will further crisp up/harden as they cool and become the perfect receptacle for dipping!
When using different types of pita: for this recipe, I've used Lebanese/Middle Eastern style pita bread (available in most Mediterranean/Middle Eastern Stores), which is thinner and rounder than regular pita pockets (more like the shape of a tortilla). For that reason, the cooking times for the different types will vary. So keep an eye on them the first time you make them.
No parchment paper is needed: when making baked pita chips, I use a dark pan and avoid parchment paper. I've found that way the results are crispier and more even without having to flip them over halfway! Just be careful, as they're also more likely to scorch – so keep an eye on them!
Allow them to cool: don't be tempted to eat these chips while hot from the oven. Not only do you run the risk of burning your mouth, but they won't be as crisp or sturdy. Only enjoy them warm if you aren't bothered about them being super crispy.
Only store when fully cooled: otherwise, they can cause steam in the container and go soft in no time.
For oil-free seasoned pita chips: you may be able to lightly spritz them with a bit of water (using a mist bottle) to help the seasonings adhere to the pita before baking/air frying the pita chips.
Za’atar: I used homemade za’atar for delicious zaatar pita chips - my favorite!
Sumac: this has a lovely citrusy flavor and is perfect for serving these chips with Middle Eastern style dips (like hummus!).
Ras El Hanout: wonderful for Moroccan flavors.
Garam masala: I used homemade garam masala with a pinch of salt.
Lightly salted: brush the unbaked pita with a bit of oil and sprinkle with flaky sea salt.
Garlic and herb: there are pre-mixed garlic and herb seasonings. Alternatively, combine garlic powder with dried basil and oregano (or Italian seasoning), and salt.
Parmesan garlic: combine the above with some finely grated parmesan. Alternatively, use a garlic bread style topping, combining the oil with fresh minced garlic, finely chopped parsley, and grated parmesan.
Rosemary sea salt: as simple as it sounds - spray/brush with oil, then sprinkle with dried rosemary and flaky sea salt.
Cinnamon Sugar: when making cinnamon sugar pita chips, I like to use butter (or ghee) instead of oil. However, either would work – make sure it's a neutral-flavored oil. I recommend using around one tablespoon cinnamon powder per ¼ cup sugar.
Check the blog post for more tips, answers to FAQs, and serving suggestions!