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Recipe Collection

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Prep time: 5 mins

Cook time: 8-12 mins

Yield: 48 chips

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Homemade pita chips are so easy to make and satisfying to eat. Not only can you choose which kind of pita you want to use—white, whole wheat or any other—but you can sprinkle on your choice of spices. Choices include salt, garlic, cumin and chili powder among many others. My favorite is za’atar, a Middle Eastern spice blend of dried herbs (most commonly oregano, thyme and marjoram), sesame seeds and salt that is available at specialty markets and groceries. There is no single “recipe” for za’atar, so the flavor can vary some with different herb blends and the amount of salt and sesame seeds used. While in Israel, I have enjoyed going from one spice merchant to another tasting and purchasing the merchants’ personalized blends of za’atar.


  • 6 pitas, 8 inches in diameter
  • Spray oil
  • Salt to taste
  • 1-2 tablespoons spices of choice (optional)


  • Preheat oven to 375 degrees. Cut each pita into 8 triangles. Arrange the pita triangles in a single layer on a baking sheet. Lightly, but evenly spray with cooking spray, preferably olive oil. Turn the triangles over and spray the other side. Sprinkle with salt and/or spices as desired. Bake 8 to 12 minutes depending on the thickness of the pita. Watch the chips closely so they don't burn. You want them to be crispy and just lightly browned in spots. The baked chips will keep up to a week in an airtight container, although they never last that long.

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