These Homemade Pita Chips are a quick, healthy, and versatile snack or side that pairs wonderfully with dips, soups, and salads. Adjust the spices to complement whatever you’re serving—garlic powder, cumin, smoked paprika, or dill are great choices—or go with za’atar for a classic Mediterranean flavor. They’re also an excellent crouton replacement, perfect for adding crunch to our Mediterranean Chopped Salad or Cucumber Fennel Gazpacho.
For even coverage and minimal oil use, keep a bottle of olive oil spray on hand. If you prefer ultra-thin chips, split the pita pockets horizontally before cutting into triangles for a delicate, crispy texture. Whether for entertaining or meal prep, these chips are a kitchen staple.
If you have kidney disease, use these homemade pita chips as a healthier, lower-sodium and tastier option that homemade store bought chips.
Dr. Blake’s Top Tip: Flip the chips halfway through baking to ensure they toast evenly. Once cooled, store them in an airtight container to keep them crispy for days—although they’ll probably disappear much sooner!
- Yield: 24 Chips 1x
Ingredients
3 8-inch whole wheat pita pockets
Extra virgin olive oil spray
2 teaspoons za’atar, or spice of choice
Instructions
1 Preheat oven to 375°F. Place pita on a baking sheet and spray both sides lightly with olive oil. Sprinkle with za’atar and cut into 8 triangles using kitchen shears.
2 Bake until toasted and crispy, about 12 minutes, turning triangles over halfway through baking.
3 Cool completely before storing in an airtight container.
Notes
6 Chips = 1 Serving
- Low Potassium
- Low Protein
- Low Added Sugar
- Low Sodium
