Mediterranean Kitchen · Slow-Cooked
Crispy Homemade Pita Chips
Crispy, golden pita chips made from scratch with fresh-baked pita, olive oil, and a dusting of za'atar. Baked — not bagged — so they're sturdy enough to scoop the thickest hummus and ready in about 20 minutes.
100% Halal
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The Recipe
Ingredients
For the chips
- 4 Aladdin pita breads cut into 8 wedges each (about 240 g)
- 3 tbsp extra-virgin olive oil 45 ml
- ½ –1 tsp sea salt to taste
For the seasoning (classic)
- 2 tsp za'atar
Method
Prep
- Preheat the oven to 375°F (190°C). Cut each pita into 8 triangles, separating any double-layered pieces so every wedge crisps evenly.
Season
- In a large bowl, toss the wedges with the olive oil, salt, and za'atar until evenly coated — tossing before baking lets the seasoning toast right into the bread. Spread in a single layer on a baking sheet.
Bake
- Bake 10–12 minutes, flipping once at the halfway mark, until golden and crisp. Cool on the pan; they firm up as they cool.
Chef's Notes
Baked vs. fried: Baking uses a fraction of the oil and does a whole sheet at once. To fry instead, shallow-fry in 350°F (175°C) oil for 30–60 seconds per side and drain on paper towels — quicker and richer, but you can't walk away from the stove.
Day-old pita is better: Slightly stale pita has already dried out, so it crisps faster and more evenly. Fresh works too — just watch the last couple minutes so it doesn't run past golden.
Swap the seasoning: Garlic + dried oregano for a savory-crouton edge, sumac + black pepper for a bright lemony note, or smoked paprika + cumin for warmth and color.
Storage: Airtight at room temperature, they hold their crunch 3–4 days. Gone soft? A few minutes in a warm oven brings the crisp right back.
Nutrition
Estimated, per serving
255
Calories
4
Servings
Total Time
Halal
Certified
The kitchen behind the recipe
This dish has been on our menu at Aladdin in Houston for nearly twenty years. Cook it at home wherever you are — and when you're in town, come taste the original.