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Healthy Homemade Pita Chips (fat-free, no oil)

closeup on pita chips on cutting board with hummus and carrots

What’s the perfect accompaniment to hummus? Pita chips.

Can’t find pita chips that aren’t loaded with oil? Make your own!

Hummus is such fantastic healthy snack food. Eat it with raw carrots, cucumber, cherry tomatoes, sweet bell peppers and you have an uber-healthy snack.

Sometimes, though, you just want a CHIP. Okay, maybe many, many chips. Something crunchy. So crunchy you have to turn up the TV.

These are those chips. We even did a very official “crunch test”.

dipping homemade pita chip in hummus with seasonings

Officially, these homemade pita chips, although healthy, fat-free and oil free, are crunchy enough to annoy your family. So, there.

Abi Cowell of Very Veganish holding a giant pita bread over her face

Thankfully, most pita breads are already vegan and don’t contain oil. Some brands do, so be sure to check. You can use whole wheat or white pita, whichever you prefer. Whole wheat is a healthier option, but isn’t always available. This recipe works for either type.

The thinner the pita bread, the less time it will take to bake and the crunchier the final product will be.

pita bread in package and out with knife on cutting board

Baked Pita Chips 3 Ways

We made these healthy chips three ways and regardless of size, they get crispy.

  1. Plain, cut in squares (a la popular Stacy’s brand)
  2. Seasoned, cut in triangles
  3. Seasoned, cut into halves or fourths (which I like to call pita tostadas)

Plain, cut into squares

pita chips in bowl with hummus, carrots and tomatoes

To make these, first cut your pita bread into 3-4 strips lengthwise, about 3 inches wide. Then, stack the strips and cut them into pieces about 3 inches wide. I find that using a large chef’s or santoku knife works best.

You will end up with roughly 3 inch pita squares. Don’t worry about the end pieces being smaller or different shapes. They’ll bake up just the same.

Arrange them on a baking sheet in one layer (do not overlap the pieces). Then, bake for 10 minutes in a 400 F degree oven. Check on your pita chips and if they still feel a little flexible when you press down on one of the thicker pieces, bake for another 2-3 minutes.

If your pita bread is thick, it may take longer to crisp up. Just keep an eye on it and check it every 2-3 minutes until they are crunchy and not flexible.

Seasoned, cut into triangles

pita triangles on cutting board with hummus

To make these triangle-shaped pita chips, first cut each slice of pita bread into 8-10 triangles. Cut up as many as will fit on your baking tray, in a single layer.

cutting pita bread in triangles on cutting board

To season them, you’ll need to lightly wet them with water, to get your seasonings to stick. Don’t worry, the water will evaporate when they are baked.

Sprinkle or lightly brush your slices with water. Then, sprinkle on your seasoning. You can do this on the baking sheet or in a bowl. Greek seasoning and za’atar are both good options. But, you can use whatever seasoning you like.

sprinkling zohrab's greek seasoning on cut pita bread in metal bowl

Once they are seasoned, bake for 10 minutes in a 400 F degree oven. Check on your pita chips and if they still feel a little flexible when you press down on one of the thicker areas, bake for another 2-3 minutes.

If your pita bread is thick, it may take longer to crisp up. Just keep an eye on it and check it every 2-3 minutes until they are crunchy and not flexible.

dipping seasoned pita chip in hummus

Seasoned Pita Tostadas

large pita chips, pita tostadas with hummus, carrots and tomatoes

Tostadas are typically corn tortillas that have been fried or baked until crispy. Then, they are topped with layers of texmex deliciousness, like refried beans, guacamole, pico de gallo, lettuce, tomato and more. (If I’m put you in a texmex frame of mind, check out my homemade healthy fat free tortilla chips and easy vegan chile con queso nacho cheese recipes.)

I was so excited to learn that large pieces of pita crisp up just like their smaller, chippy counterparts. Voila, homemade pita tostadas!

The pita I have is large, thin pita I bought from Phoenicia’s. So, I cut it in fourths. If you’re using smaller pita, feel free to bake the entire piece whole or just cut it into halves.

Once you have it the size you want, lightly brush the top with water and then generously sprinkle on your seasoning.

Arrange on a baking tray in a single layer (do not overlap). Then, bake for 10 minutes in a 400 F degree oven. Check on your pita tostadas and if they still feel a little flexible when you press down on one of the thicker areas, bake for another 2-3 minutes.

If your pita bread is thick, it may take longer to crisp up. Just keep an eye on it and check it every 2-3 minutes until they are crunchy and not flexible.

pita tostadas on cutting board with tomato, kale, cucumber, carrot and hummus

To make it a meal, try layering on top some hummus, sliced cucumber, bell pepper, tomato, olives, capers, sun-dried tomatoes, lettuce or spinach and drizzle with some tahini and lemon juice. YUM.

pita tostadas on cutting board with tomato, kale, cucumber, carrot and hummus
pita tostadas on cutting board with tomato, kale, cucumber, carrot and hummus

Storing homemade baked pita chips

Allow your baked pita chips to cool completely before storing. Once they have cooled, you can store them in an airtight container for 1-2 weeks.

I hope you enjoy your healthy homemade pita chips that have absolutely no oil!

Don’t mind me over here. Crunch, crunch, crunch.

Healthy Homemade Pita Chips (fat-free, no oil)

Healthy Homemade Pita Chips (fat-free, no oil)

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This healthier version of store-bought pita chips requires no frying, no oil at all. Baked pita chips are super crunchy and perfect for dipping in hummus or snacking on their own.

Ingredients

  • 2 pieces pita bread
  • 1-2 teaspoons water (for making seasoning stick), optional
  • salt, za'atar, Greek seasoning or other seasoning to your liking, optional

Instructions

  1. Preheat oven to 400 F.
  2. To make square pita chips, first cut your pita bread into 3-4 strips lengthwise, about 3 inches wide. Then, stack the strips and cut them into pieces about 3 inches wide. I find that using a large chef's or santoku knife works best, so you can press down on the knife with both hands.
  3. You will end up with roughly 3 inch pita squares. Don't worry about the end pieces being smaller or different shapes. They'll bake up just the same.
  4. If you would like to season your pita chips, *very lightly* brush or sprinkle with water, then sprinkle seasonings on top. Alternatively, you could gently toss the pita in a bowl with a little water and the seasonings to coat.
  5. Arrange them on a baking sheet in one layer (do not overlap the pieces). 
  6. Bake for 10 minutes in a 400 F degree oven. Check on your pita chips and if they still feel a little flexible when you press down on one of the thicker pieces, bake for another 2-3 minutes.
  7. If your pita bread is thick, it may take longer to crisp up. Just keep an eye on it and check it every 2-3 minutes until they are crunchy and not flexible.

Notes

For pita chip triangles: Cut your pita bread into 8-10 triangles (like a pizza). Cooking method and temperature is the same.

For pita tostadas: Cut your pita bread into four large triangles. Cooking method and temperature is the same.

Seasoning ideas: just salt, greek seasoning, italian seasoning, za'atar, rosemary and garlic, or you could even try a sweet one with cinnamon sugar on top.

Storing Homemade Pita Chips: Once they have cooled, store in an airtight container for 1-2 weeks.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 1270mg Carbohydrates: 35g Fiber: 2g Sugar: 1g Protein: 6g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.
Abi Cowell
Abi Cowell is a pasta-slinging food and travel blogger with a cup of tea in one hand and her phone in the other. She believes that making even small changes in what you eat can improve your health and quality of life. Her family of four travel for fun and purpose, homeschooling on the road and love sharing their fun adventures and tips for family travel with you.

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