Homemade Whole Wheat Pita Chips
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When it’s this easy to make homemade whole wheat pita chips, there’s no reason to ever go back to the store-bought variety.
Recipe at a Glance: Homemade Pita Chips
- highlights
- This easy homemade whole wheat pita chips recipe transforms your everyday pita bread into crispy, crunchy, can’t-get-enough-of-them crisps in just 15 minutes.
- We use a simple topping of salt and smoked paprika since the chips are meant for dipping, but you can get creative with other spice combinations.
- They’re a great way to use up pita pockets that are a little dried out.
I’ll be the first to admit that homemade pita chips doesn’t really have anything to do with preserving, because, A, we’re not preserving anything here, and B, these tasty little crisps are so delicious that I can guarantee they won’t last for more than a day. However, they are an amazing vehicle for many of our favorite homemade preserves from hummus to salsa, and beyond. They’re also a great way to use up pita bread that might not be fresh enough for wraps.
Ingredients & Substitutions
- Pita–Use the thin pocket-style pita bread for these chips, not the fluffy pocketless pita. The thick ones won’t crisp up during baking.
- Smoked paprika–This adds a little bit of earthy flavor to the chips, but you can substitute a different spice, if you prefer. Garlic or onion powder are great choices, or you can try it with dried basil or oregano.
How to Make Whole Wheat Pita Chips
1. Cut the pitas into triangles or other small shapes. Separate the two layers of the pita and arrange in a single layer on a rimmed baking sheet.
2. Coat the pita chips with cooking spray.
3. Sprinkle with salt and smoked paprika.
4. Bake until crisp, about 10 minutes at 325°F.
Storage
Let your chips cool completely before storing. This is important as any residual heat or steam can cause the chips to soften. Once cool, they can be stored in a sealed plastic bag or container for up to 5 days.
Tips & Troubleshooting
- I find that the seasoning sticks better to the “rough side” or inside of the pita bread. After separating the pieces, arrange them so the rough side is facing up.
- The chips will continue to crisp as they cool.
Homemade Whole Wheat Pita Chips
Ingredients
- 2 whole wheat pita pockets (do not use pocketless)
- Cooking spray
- ¼ teaspoon fine sea salt
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 325°F (163°C).
- Cut the pita pockets into chip sized pieces. Separate the two halves of each piece and arrange them in a single layer, rough side up, on a rimmed baking sheet.
- Spray the top of the pita with cooking spray, then immediately sprinkle with salt and smoked paprika.
- Bake until the chips are crisp and beginning to turn golden, about 10 minutes. The chips should be quite firm even while warm, but they will continue to crisp as they cool.
Notes
- Seasoning the chips–I find that the seasoning sticks better to the “rough side” or inside of the pita bread. After separating the pieces, arrange them so the rough side is facing up.
- Storage–Extra pita chips can be stored in a sealed bag or container at room temperature for up to 5 days. Make sure that you chips are completely cool before storing.
