Everything Baked Pita Chips

Pita chips are the best. Homemade baked pita chips are even better. Like times a million.

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I once paid seven dollars and ninety-nine cents for a bag of name brand pita chips only to open it and find small broken pieces inside. I swore that from that moment on I’d be making my own. It’s way cheaper and I can decide on how big or how small and what flavor I want my pita chips to be… and they’ll be whole, not broken and totally dip-able.

So when I made hummus the other day I also toasted up my own pita chips. I’ve made them before… but this time I jazzed up the exterior my making an “everything” topping. I’m a big fan of everything bagels, they are my absolute FAVORITE, especially slathered with a wee bit of onion and chive cream cheese. Anyhooo this topping can be sprinkled on pizza crust, breadsticks or homemade crackers before baking. You can even make your own pita bread if you really wanted to. Please don’t throw the gavel down and charge me with not making my own pita bread. Because I totally have {see proof} it’s just that I’ve have yet to master a pocket-less pita. {Inbox me if you have a recipe and I’ll totally do a post about it!}

So yeah. Baked everything pita triangles rule.

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To make the everything topping start by measuring 2 teaspoons of poppy seeds.

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I thought I had some dried minced garlic flakes… I was wrong. But while I was rummaging through my spice drawer I found this garlic-herb seasoning and well it was just the right thing for this everything mix. It had sesame seeds, dried herbs, dried garlic and onion… so I measured out two heaping teaspoons of that as well. If you don’t have this garlic herb mix or can’t find it in your local grocery store… do not fret. You can easily substitute 3/4 teaspoon sesame seeds, 3/4 teaspoon garlic flakes, 3/4 teaspoon minced onion flakes and 1/2 teaspoon of dried parsley flakes.

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Lastly, measure in 3/4 teaspoon of kosher salt.

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Give it a quick stir and it’s good to go.

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I bought this pocket-less pita bread at the store with the purpose of making quick mini pizzas before my daughter’s softball tryouts, but never ended up using them. I prefer pocket-less pitas or flatbread for baked pita chips, they just work much better and won’t break apart when you go to dip.

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Cut the pitas in half and then into quarters so you’ll end up with 8 wedges.

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Throw the wedges into a bowl and drizzle in a couple of tablespoons of light olive oil.

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Give them a toss to coat evenly, adding more olive oil if needed.

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Add in the “everything” seasoning…

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Use your impeccably clean hands to toss them so the topping is evenly divided among each of the pita triangles.

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Divide the triangles onto 2 rimmed sheet pans {in an even layer} and bake at 375 degrees for 10-15 minutes or until crispy and golden. I personally do not flip my pita chips. It’s a total waste of time because they get pretty crispy all on their own with out me having to risk burning my precious fingertips. I mean, how would I type if that happened??

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Allow the perfectly baked pita chips to cool slightly before serving. Remember you’re protecting the fingertips!

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That’s about it. It’s all embarrassingly easy, it’s so simple that it should be illegal.

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Crispy pita chips just begging to be dipped in something.

Your hummus is waiting.

Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Everything Baked Pita Chips

Baked pita chips sprinkled with just about everything 😉

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Total Time: 20 minutes

Ingredients:

2 teaspoons Poppy Seeds

2 teaspoons {heaping} Garlic n' Herb Seasoning Blend {I love Simply Organic}

3/4 teaspoon Kosher Salt

5 to 6 Pocket-less Pita Flatbreads, halved and quartered into 8 triangles

2-3 tablespoons Olive Oil

Directions:

Preheat oven to 375 degrees.

In a small bowl combine poppy seeds, garlic n' herb mix and kosher salt.

Toss pita triangles with olive oil and "everything" seasoning blend. Arrange the pita triangles among two rimmed sheet pans in an even layer and bake for 10-15 minutes, rotating the pan halfway. No need to flip the pita triangles. Bake until golden and crispy.

NOTE: If you don't have this garlic herb mix or you can't find it in your local grocery store... do not fret. You can easily substitute 3/4 teaspoon sesame seeds, 3/4 teaspoon garlic flakes, 3/4 teaspoon minced onion flakes and 1/2 teaspoon of dried parsley flakes instead.

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13 Responses to “Everything Baked Pita Chips”

  1. #
    1
    Abhi — August 8, 2014 at 1:15 am

    Thanks Laurie! Can’t wait to try these out. I’m probably gonna also do a batch with a zaatar topping and see how those turn out.

  2. #
    2
    sheila — August 8, 2014 at 9:15 am

    I couldn’t agree more! I love making my own pita chips too, I need to look for the pocketless breads though….that’s a great tip! As always gorgeous, yummy stuff! Mwah! XO Sheila

  3. #
    3
    Liz@Virtually Homemade — August 8, 2014 at 10:50 am

    Yup – those bagged chips are always broken! These look amazing.

  4. #
    4
    Jordan — August 8, 2014 at 12:48 pm

    Yum! These have my husband’s name all over them he LOVES everything bagels and will love these. Thanks for the recipe!

  5. #
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    Teri — August 8, 2014 at 1:46 pm

    What a great idea! Especially to look for pocket-less pita. I’m wondering how long do you think they will store? It would be great to make a week’s worth of lunch snacks at one time. Thank you for this all all your recipes and ideas. We enjoy them.

  6. #
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    Stephanie @ Girl Versus Dough — August 8, 2014 at 10:28 pm

    I used to make pita chips at the cafe I worked at from leftover pitas, and to this day I can’t buy them storebought. Homemade is the way to go! And these look extra amazing with the everything flavahs.

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    7
    Erika — August 9, 2014 at 12:01 pm

    These look awesome!. Have you tried this with other flatbreads/tortilla’s? I think it would be awesome with flour tortillas or corn tortilla’s too!

  8. #
    8
    Stephanie — August 10, 2014 at 1:24 am

    Homemade pita chips are the best!

  9. #
    9
    Sarah @ People,Places&Plates — August 11, 2014 at 3:16 pm

    Never tried this before, don’t know why, looks so easy (and delicious)!

  10. #
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    Jennie @themessybakerblog — August 11, 2014 at 10:25 pm

    You just convinced me that I need to start making my own pita chips. These look so crunchy and flavorful. My hummus is about to have a date with these chips in the near future.

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    11
    Muqadas — September 4, 2014 at 8:18 am

    I am not the kind of person who gives feedback or comments much anywhere. I am pretty fond of cooking actually a pro at it and I always hated getting recipes off the internet because most of the times they don’t work but EVERYTHING I have tried from your blog has turned out too amazing. I tried Hummus and Pits chips today and they were a hit. Also tried few other things like Dijon chicken, brown baked french toast, your onion rings and they all turned out good and I thought giving a feedback was necessary to keep you motivated. Everything looks amazing and has turned out great so far. You should next add eggplant chips (baked with bread crumbs and oregano), I tried those and they were perfect to go as an appetizer along with your baked onion rings (loved the healthy touch to it). Would love to share the recipe if you want 🙂

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    12
    Robin — December 24, 2014 at 1:06 pm

    Desperately seeking a recipe for gingerbread pita chips.

  13. #
    13
    Bahar — October 27, 2016 at 12:10 pm

    Yum. These look delicious. Do they stay crispy if you store them? For how long?
    Thanks.

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