Make your own Gluten-Free Pita Chips at home! They're extra crispy and really easy to make! The base recipe is super simple and you can add any spices you like, the possibilities are endless!
What's Great About This Recipe
Making your own pita chips at home couldn't be easier! You only need three main ingredients. The rest is up to you! I decided to go with Za'atar Seasoning, it's my favorite homemade spice blend and it goes really well with any Middle Eastern food, just like pita bread.
They are super crispy, golden around the edges, and the perfect vessel for scooping up your favorite dip! The perfect low-carb snack made right in your oven in less than 20 minutes!
Where to Get Gluten-Free Pita Bread
- Make your own! I like this Gluten-Free Vegan Pita Bread recipe by Dolly and Oatmeal.
- If I get it store-bought, it's from a local company here in Toronto called Aidan's Gluten-Free. Ask your grocery store if they carry any or search online for a gluten-free brand in your city.
- If you're not gluten-free, this recipe works the same with any regular pita!
How to make the chips extra crispy
- Use oil in a spray or use a pastry brush to brush the pita bread with oil. This way it's evenly oiled and the chips will get super crispy!
- Don't overcrowd your baking sheet. If you place them too close to each other, it can create steam and they won't crisp up properly.
- Flip the chips once or twice while cooking, this helps them to crisp up well on both sides.
The Best Seasoning for Pita Chips
- The recipe calls for Za'atar Spice Blend but you can use any seasoning you'd like here! Here are some ideas:
- garlic powder + onion powder + smoked paprika + sea salt
- chili powder + cumin + oregano + onion powder + sea salt
- thyme + oregano + sumac + sea salt
- thyme + rosemary + sea salt
- Everything Bagel Seasoning (because why not, right? I haven't tried it but I bet it would be delicious!)
What to Serve with These Chips
- Goat Cheese Lentil Dip with Dill and Capers
- Plain Hummus
- Beet Hummus (recipe coming in 3 days!)
- Baba Ganoush (eggplant dip)
- any other dip you enjoy!
How to store these chips
- Store them in an airtight container at room temperature.
- They will last for 3-4 days but they're best consumed the day you make them. I find they lose their crunch after the first day. This is because of the gluten-free flour. Regular wheat pita chips should stay crunchy for longer.
Pita Chips FAQ
Pitas are soft, thicker than Tortillas with a pocket so you can fill them. Tortilla wraps are much thinner. Both can be used to make chips.
Pita is made in the oven and has a pocket. Flatbread is made on the stove and doesn't have a pocket.
No. Pita is made with wheat. If you're looking for gluten-free pita bread, it has to say so on the package.
Yes! You can use any pita you have.
It depends on your preference. If you separate the pita, the chips will be crunchy. If you don't they'll be slightly crispy on the outside but still soft and chewy on the inside.
Learn how to make Pita Chips from pita bread. Best served with hummus or other dips.
- 3 gluten-free pitas (thawed if frozen)*
- Avocado oil in a spray (or 2 tablespoon avocado or olive oil)
- 1 teaspoon sea salt or to taste
- 2-3 tablespoon Za’atar spice (optional)
- Preheat your oven to 400°F (200°C) and prepare two baking sheets.
- Cut the pitas into triangles and separate them in half so they’re all just one layer.**
- Spread them on the prepared baking sheets, spray or brush with avocado oil on both sides, and season with the sea salt and za’atar spice on both sides.
- Make sure each triangle has a little bit of oil, this will help the chips to crisp up.
- Bake in the oven for 6-8 minutes, flip and bake for 6-8 more. Keep an eye on them, they should be golden brown when done.
- Enjoy with a dip or on their own.
- Store at room temperature in an airtight container for 3 days.
* Check out this gluten-free vegan pita bread recipe by Dolly and Oatmeal to make your own pita.
**If you want your pita chips to be crispy on the outside but still soft and chewy on the inside, simply cut them into triangles and don't separate the two layers.
Storing: These pita chips are best eaten on the same day. I find they lose their crunch after the first day because they're made with gluten-free flour.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: pita, chips, snack