Pita Chips
Here are two methods for making your own pita chips, either baked or fried. Either way you do it, the results are crunchy, salty, toasty, and the perfect accompaniment to any dip you can think of!
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Pita bread (thick or thin)
- neutral oil (such as safflower or canola)
- fine sea salt (to taste)
Instructions
- 1
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
- 2
Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into 1-inch strips. Cut the strips into 2-inch pieces.
- 3
Toss the bread in a large bowl with the oil and about a teaspoon of fine sea salt. Use your hands to coat the bread evenly with the oil and salt. Taste and add more salt if you like.
- 4
Spread the pieces of bread out on the prepared sheet pan and bake them until they are light golden brown, stirring a few times and rotating the pan, about 10 minutes for thin pita and up to 15 minutes for thicker pita.
- 5
In a large sauté pan, heat the oil to 350°F. The oilis ready when a small piece of bread placed in it bubbles up vigorously.
- 6
For thinner pita, fry the whole pita at once. For thicker pita, split the pita open and separate the pocket into to rounds.
- 7
Place the pita carefully in the hot oil. It will bubble vigorously. Use long tongs to turn the pita over when it starts to turn golden brown. Fry briefly until golden, then remove to drain on a paper towel-lined sheet pan. Take care as not to burn the pita as you fry; they turn golden quickly.
- 8
Salt the fried pita immediately. Break the pita into chips before using.