The Best Pita Chips (Baked & Fried Pita Bread)

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.

Ingredients:

• 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.

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.

What to Eat These With?

• Roasted Red Pepper Hummus
• Baba Ganoush
• Easy Hummus in 5 Minutes
• Labneh
• Hummus Without Tahini
• Lebanese Fattoush Salad

Print