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.
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.
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.
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.
Arrange them on a baking sheet in one layer (do not overlap the pieces).
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.
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.