Homemade pita chips are simple to prepare with just a few minutes of active work. Parmesan garlic pita chips are my favorite to serve with spinach artichoke dip, though they’re tasty on their own. Find the easy recipe below.

I’ve made homemade pita chips for years — even when I lived with my parents it was my job to prepare them for parties. Over time I’ve refined the recipe while keeping active prep under 10 minutes and total time under 30 minutes.

The method is similar to making garlic bread: combine room-temperature butter with garlic, chopped fresh basil, grated Parmesan, and a pinch of salt and pepper. Spread a thin layer of the seasoned butter on both sides of pita rounds, cut them into triangles, and roast the chips until golden, about 10 minutes per side. You can easily scale the batch up or down to suit your needs.

The biggest advantage of making pita chips at home is serving them warm. They taste best fresh from the oven.

My go-to seasoning is Parmesan, basil and garlic, but you can easily vary the flavor: try lemon zest, red pepper flakes, cinnamon sugar for a sweet version, or barbecue spices for a smoky profile. Use butter as the base, mix in your chosen flavorings, and spread evenly over the pitas before baking.

Pita chips will lose their crispness if left out too long, so I recommend making them the day you plan to eat them. Serve warm and enjoy immediately for the best texture and flavor.

If you’d like a dip to pair with these chips, try the Reduced Fat Spinach Artichoke Dip.

How to Make Homemade Pita Chips:

Homemade Pita Chips

Parmesan garlic pita chips are quick to make and great with dips or as a crunchy snack on their own.

Servings: 6 servings

Ingredients

• 3 Pitas
• 2 tablespoons Butter at room temperature
• 3 cloves Garlic
• 1 tablespoon Parmesan
• 1 tablespoon Chopped Basil
• a pinch of Sea Salt
• a pinch of Ground Black Pepper

Instructions

• Preheat the oven to 350°F (175°C).
• Combine the butter, minced garlic, grated Parmesan, chopped basil, sea salt, and black pepper into a spreadable mixture resembling a thick paste.
• Spread a thin layer of the butter mixture on both sides of each pita. Cut each pita into 6 or 8 triangular pieces and arrange them in a single layer on a baking sheet.
• Optionally, sprinkle a little extra Parmesan on top for more flavor.
• Bake for about 10 minutes until the bottoms are golden brown. Flip the chips and bake the other side for another 8–10 minutes until evenly golden and crisp.
• Remove from the oven, let cool for a couple of minutes, then serve warm.

Notes

Pita chips lose crispness if left out too long. For best results, make them the day you plan to eat them and serve warm.

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