Garlic Butter Pita Chips

Homemade Pita Chips

Homemade pita chips are quick and easy to make. Brush pita wedges with butter or olive oil, garlic powder, and salt, then bake or pan-fry until golden and crisp.

This recipe includes directions for both oven-baked and stovetop chips.

I first made these a few weeks ago to go with my white bean cucumber salad.

Friends were coming over, and I needed something simple to serve on the side. I had a bag of pita bread on the counter, so I sliced it up, brushed it with butter and garlic, and baked the wedges.

The salty little crisps added the perfect crunch-and everyone loved them.

Why You'll Love These Pita Chips

These chips are much better than store-bought pita chips! They bake in minutes and come out thin and crispy. They have a homemade flavor you'll never get in a bag.

With 5 ingredients, these chips make a great snack or the perfect addition to your appetizers. They're perfect for hummus and tzatziki. They're also great with guacamole or salsa instead of corn chips.

You can cook pita chips in the oven or on the stovetop. Use the same amount of butter. The chips cooked in the skillet are made the same way, just using a different heat source.

For toppings, we use toasted sesame seeds, but feel free to use any seasonings you have on hand.

Ingredients

• Pita bread (white or whole wheat)
• Unsalted butter or light olive oil
• Garlic powder or 2 teaspoons roasted garlic paste
• Kosher salt (use ¼ teaspoon if you have salted butter)
• Toasted sesame seeds or your favorite topping

Pita Chips Recipe

TIP: When you brush the pita with butter, use a light hand so the crackers are light and crispy.

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. For extra crispness, set a cooling rack on top of the sheet so air circulates under the chips. Do not layer them or crowd the pan so they get nice and crispy.
• Slice each pita into 6-8 wedges using a sharp knife or pizza cutter. Authentic Greek pita won't split, but pocket-style pita can be separated into two thin layers.
• Melt the butter in a small saucepan, then stir in the garlic powder and salt.

• Brush the rough sides of the pita wedges with the butter mixture.
• Flip and brush lightly on the other side.
• Sprinkle with sesame seeds, or try something like oregano or Parmesan.
• Arrange wedges in a single layer on the prepared pan (about 4 pitas per half sheet pan).
• Bake 8-12 minutes, flipping halfway through, until golden and crisp.
• Let chips cool on the pan for 10-15 minutes-they'll crisp further as they cool.

Note: One half sheet pan will hold about 4 average-size pita breads, split in half. Make sure there's space between each wedge so the chips crisp up instead of steaming. If you're using a smaller pan, bake in two batches.

Baking time is approximate. Watch the chips while they bake, so they don't burn.

For Skillet Pita Chips

If you need a few chips to garnish a salad or don't want to turn on the oven in the summer, cook the chips in a skillet.

Brush them lightly with the butter mixture; too much will make them soggy instead of crisp.

• Heat a nonstick skillet over medium-high heat for 1 minute.
• Lightly brush pita wedges with the butter mixture.
• Place wedges in the skillet and cook for 2-3 minutes. Flip, lower the heat, and cook another 2-3 minutes until crisp.
• Transfer to a wire rack or plate and let cool 10-15 minutes.

Storage and Reheating

Let pita chips cool completely before storing, or they'll turn soft.

Keep them in an airtight container or zip-top bag at room temperature for up to 5 days.

For extra crunch, reheat in a 350°F (175°C) oven for 2 minutes before serving.

Variations

We've made many batches of this recipe. Here are some of our favorite variations:

• Herbed butter - stir dried oregano, Italian seasoning, or herbs de Provence into the melted butter before brushing.
• Everything Bagel Seasoning - sprinkle on top instead of sesame seeds for extra crunch and flavor.
• Blackened Seasoning - the same blend I use on this blackened swordfish adds a smoky, spicy flavor to the chips.
• Cinnamon Sugar Chips - Mix ¼ cup sugar, 1-2 teaspoons ground cinnamon, and a pinch of salt. Lightly brush pita wedges with melted butter, then sprinkle with the mixture before baking. Serve with a scoop of vanilla ice cream.

Serving Suggestions

• Tzatziki Sauce - cool, garlicky yogurt dip
• Guacamole - creamy avocado dip
• Pico de Gallo - fresh chunky tomato topping
• Smoked Fish Dip - classic Florida Keys party dip
• Hummus - plain or flavored
• Soup - Serve alongside shrimp chowder or salmon chowder.
• Salad - Pair with white bean cucumber salad or chickpea feta salad, or crumble pita chips and use in place of croutons.

More Quick Appetizers

Try these tropical‑style bites for a taste of Key West alongside your pita chips:

• Twice‑Fried Plantains (Tostones)
• Mango Pico de Gallo
• Peach‑Mango Salsa
• Florida Keys Pink Shrimp Cocktail
• Baby Eggplant Parmesan
• 25 (Five-Minute) Cold Appetizers