# Crispy Homemade Pita Chips

*Published:* 2026-06-13
*Author:* Ali nahhas

[  Jump to Recipe](#recipe)[ Print Recipe](https://aladdinshouston.com/aladdins_print/39819)



 Mediterranean Kitchen · Slow-CookedCrispy 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](https://aladdinshouston.com/product/classic-hummus/ "Order Hummus for catering") and ready in about 20 minutes.

Total Time 22 minutes minutes

Servings 4 people

Calories 255



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[![Golden baked pita chips seasoned with za'atar on a parchment-lined sheet pan beside a bowl of hummus.](https://aladdinshouston.com/wp-content/uploads/2026/06/pita-chips.webp)](https://aladdinshouston.com/wp-content/uploads/2026/06/pita-chips.webp)

 100% Halal Course Appetizer, Snack



 

 

 

 



### Short on time tonight?

Our Houston kitchens have it ready — fresh, 100% Halal, made from scratch every day.

 

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The Recipe
----------

Cuisine Mediterranean





 

### Ingredients 1x2x3x



#### 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 22 minutes minutes





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.

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