Name: Crunchy Baked Pita Chips (without oil)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pieces pita bread; 1-2 teaspoons water (for making seasoning stick, optional); a pinch salt; za'atar, Greek seasoning or other seasoning to your liking (optional)

Can't find pita chips that aren't fried? Make your own crunchy baked pita chips without oil at home in just a few minutes.

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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".

Officially, these homemade pita chips are crunchy enough to annoy your family. So, there.

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.

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

bread in package and out with knife on cutting board

🔄 Variations

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

Plain, cut in squares (a la popular Stacy's brand)
Seasoned, cut in triangles
Seasoned, cut into halves or fourths

Plain, cut into squares

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

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 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.

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.

Seasoned Pita Crunchy Flatbreads

tostadas with hummus, carrots and tomatoes

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

The pita I have is large, thin pita I bought from Phoenicia's, one of my favorite foodie spots in Houston. 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 crunchy pita flatbreads 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.

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

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