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The Absolute Best Pita Chips Two Ways (Baked and Fried)

by Lily
pita chips baked and fried

Pita chips are like the Middle Eastern equivalent to potato chips. And if you’ve got some pita bread on hand, you can whip up some in no time. Over the years, I’ve experimented with different flavors and ways of making pita chips. This post covers my two favorite options for pita chips: fried and baked using sea salt and/or za’atar.

Za’atar is a common Middle Eastern spice used on manakish.

The fried version is not healthy because it is deep-fried in a pot of oil. The healthier alternative is baked pita chips, which are also tasty and easy to make.

pita chips 2 ways
Top left are baked sea salt pita chips, top right are baked za’atar pita chips, and bottom middle are fried sea salt za’atar pita chips

Ingredients for Pita Chips

  • Pita bread: I like to use Lebanese pita bread because it’s thin. The thin bread makes the chips more like a chip. Most of the pita chips you buy in the supermarket are made from thicker pita bread. If all you can get your hands on is thick pita bread, that will do just fine.
  • Frying oil or olive oil: If you are going to be frying your pita bread then use any type of high smoke point frying oil. If you are baking your pita bread, I recommend using olive oil.
  • Salt: I prefer flaked salt or sea salt for my chips.
  • Za’atar (optional): This is a common Middle Eastern spice that’s made a little differently from country to country. I use za’atar also on my labneh sandwiches.

You will also need:

  • high-rimmed pot and frying spatula (for frying)
  • baking sheet and a pastry brush (for baking)

Lebanese Bread vs. Egyptian Bread

This is the bread battle in my home, so we usually have both types of bread in the freezer. I really like Egyptian bread for recipes like hawawshi or for falafel sandwiches. However, I prefer Lebanese bread for eating hummus, labneh, pita chips, and baba ganoush. In the photo below, baladi bread is on the top and Lebanese pita bread is on the bottom.

baladi bread vs pita bread

Tips for Making Fried Pita Chips

  • Fry the pita chips in a high-rimmed pot. I had a bad experience as a young adult frying french fries once (set my stove on fire), so I take hot oil really seriously. Although pita bread is dry and will likely not boil over, I don’t take any chances. I use a high rimmed pot for anything I’m frying.
  • Split the pita bread. The pita bread when baked has an air pocket that creates a top and bottom part of the pita bread. Split the pita bread so the top circle and the bottom circle are separated.
  • Tear the pita bread into large sections prior to frying. For a large size pita bread, I tear off about 6 to 8 pieces. Once the chips are fried, they will break into small pieces as well.
  • Heat the oil to medium heat. If the oil is too hot, the pita bread will cook faster than you can remove from the oil, leaving you with burned pita chips. The oil is the proper temperature if you dip the bread and some bubble action starts to happen.
  • Season the chips after removing from the oil. Directly after you remove the pita chips from the oil, have your seasoning ready to go. I personally prefer seasoning my chips with za’atar and salt.

Tips for Making Baked Pita Chips

  • Split the pita bread. The pita bread when baked has an air pocket that creates a top and bottom part of the pita bread. Split the pita bread so the top circle and the bottom circle are separated.
  • Keep the pita bread as a circle. Unlike the frying method, we want to bake the pita bread as a whole.
  • Using a pastry brush, dab on olive oil. I am generous with my olive oil, but you do you.
  • Sprinkle the seasoning. I add the seasoning prior to baking these.
  • Bake at 375 ℉ (190 ℃) until golden brown (about 5 to 7 minutes). Monitor these like a hawk. It’s very easy for them to burn or unevenly cook if the bread is not laid flat. Put the pita bread in the middle of the oven so that the pita chip is toasted on the top and bottom evenly as well.

Are Pita Chips Healthy?

The fried version is unhealthy because they are fried in oil. The baked version is healthy because it’s just bread and olive oil. In fact, you can omit the olive oil completely from the baked version if desired. However, I prefer to add olive oil so that the seasoning has something to stick to.

How to Store These

Allow the chips to cool completely. Store in an airtight container at room temperature for up to a week.

close up of fried pita chips

What to Eat These With?

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pita chips baked and fried

The Absolute Best Pita Chips Two Ways (Baked and Fried)

  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan


This pita chip recipe covers baked and fried pita chips. If you’ve ever wondered how to make pita chips, this is the post for you!


  • Pita bread
  • Oil for frying or olive oil for baking
  • Sea salt
  • Za’atar (optional)


Fried Pita Chips

  1. Split the pita bread. Tear off large pieces of the pita bread.
  2. In a high-rimmed pot, fill with oil. Heat oil on medium heat.
  3. Add 1 pita worth of pita pieces into the hot oil. Once the pita chips have turned golden brown, remove from the oil onto a paper towel.
  4. Immediately sprinkle sea salt and/or za’atar on top of the pita chips.

Baked Pita Chips

  1. Heat the oven to 375 ℉ (190 ℃). Split the pita bread.
  2. Using a pastry brush, spread olive oil on pita bread. Top with sea salt and/or za’atar.
  3. Lay the pita bread flat on a baking sheet or pizza pan, and place it in the middle of the oven. Keep an eye on the pita bread every couple of minutes. Remove once the pita bread is golden brown (about 5 to 7 minutes).
  4. Break the pita bread into smaller pita chips using your hands.


  1. Once the pita chips have cooled, store them in an airtight container at room temperature for up to a week.
  2. I prefer to use sunflower oil or vegetable oil when frying the pita chips.
  3. Za’atar spice can be found in most Middle Eastern grocery stores or on Amazon.
  4. The nutrition facts are for baked pita chips using 1 tbsp of olive oil per pita loaf.
  • Category: Snack
  • Method: Baking
  • Cuisine: Lebanese


  • Serving Size: 10 pita chips
  • Calories: 273 calories
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: pita chips, fried pita chips, baked pita chips, how to make pita chips

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Shadi Hasanzadenemati October 20, 2020 - 9:13 am

This is such a delicious recipe! Can’t wait to try it!

Shelley October 19, 2020 - 8:44 am

How fun to be able to make my own pita chips at home – and turns out, it’s super easy, too! I’m really glad you included the instructions two ways, since the healthier baking option will probably always be my go-to choice, but it might be interesting to try frying sometime, too. Thanks!

Jess October 19, 2020 - 8:10 am

I LOVE Pita Chips. These are fantastic because you can bake them in the oven. Love it!

Erica Schwarz October 18, 2020 - 6:40 pm

I had no idea you could make baked pita chips – these are so good!

Beth Sachs October 18, 2020 - 8:14 am

I have some zatar in my cupboard so I’ll be giving these a try at the weekend! They look delicious.


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