Homemade pita chips are so easy to make in an air fryer or oven. In just minutes, you can have crispy chips – perfect for dunking into hummus or baba ganoush.
I also like to add homemade chips to salads, as a crunchy alternative to vegan croutons. They go especially well in a Fattoush-style salad.
Homemade pita chips
To make homemade chips, I use store-bought pita bread.
It’s very handy, because you can use some of the bread for warm chips. And you can use the rest for making gyros, pita pizzas, and pockets. So many different options from one bag of bread!
Pita bread tends to be vegan. But obviously it’s best to read the ingredient label to know for sure. The ingredients are usually things like whole wheat flour, water, yeast, and salt.
Before I got an air fryer, I always made homemade pita chips in the oven. Today I’m sharing directions to air fry them or bake in the oven.
How to make homemade pita chips
Cut two slices of pita into wedges – like a real life Trivial Pursuit game piece. You can cut the bread with a knife or kitchen shears (my preferred way).
If you’d prefer oil free chips, you can stop right there. And just throw them in an air fryer or onto a parchment paper covered baking sheet to cook in the oven.
But if you don’t mind a little oil, continue on.
Toss the pita triangles in a mixing bowl with extra virgin olive oil, lemon juice, a pinch of granulated onion, dried basil, and dried oregano.
Feel free to omit or change the spices to suit your preferences with alternatives like za’atar, salt, pepper, dried parsley, granulated garlic…
To air fry the pita chips, put the seasoned wedges into the basket. Air fry at 400 degrees for 6 to 7 minutes, stopping occasionally to shake the basket.
To bake the chips, bake at 400 degrees for 10 minutes, stopping once halfway through to flip the wedges over.
How to get lighter chips
If you’d prefer a lighter chip, simply peel the pita wedges in half before air frying or baking. So instead of a pocket, each pita would be one single layer. It means that you get twice the dipping for the same amount of pita.
I make them both ways, depending on my mood. Sometimes I feel like something really hearty and super dunkable, so I go with a double layered chip. Other times, I prefer a lighter chip with a single layer, which gives more of the focus to the dip.
What to serve with crispy pita chips:
- Easy hummus recipe
- Air fryer eggplant dip (baba ganoush)
- Pizza hummus (sun-dried tomato hummus)
- Kalamata olive hummus with artichokes
- Warm vegan spinach artichoke dip
- Easy guacamole recipe
- Jacked up vegan crab dip
- Vegan tuna salad
- Curried tofu salad
- Add to a mezze platter
Homemade pita chips
- If you are going to bake the chips in the oven, preheat it to 400 degrees. If you are going to air fry them, skip this step.
- Put pita wedges in a big mixing bowl. Top them with lemon juice, extra virgin olive oil, dried basil, dried oregano, and granulated onion. Use your hands to toss the pita wedges, and get them evenly coated.
- TO MAKE IN THE AIR FRYER: Put the pita into the air fryer basket. Air fry at 400 degrees for 6 to 7 minutes, stopping occasionally to shake the basket.
- TO MAKE IN THE OVEN: Line a baking sheet with parchment paper. Evenly space the pita wedges across the baking sheet. Bake at 400 degrees for 10 minutes, stopping once halfway through to turn the chips over. You want them to be evenly browned on both sides.
- Once the chips are nicely browned, remove them from the air fryer basket or oven, and serve.