How to Make Homemade Pita Crisps

Crispy, flavorful homebaked pita crisps – so yummy.  Perfect for tzatziki,  hummus, guacamole or any of your other favorite dips and spreads.  pita crisps l My kids came home from school and devoured these pita crisps.  Good thing I tucked some away for later this week.  That’s right, you can make these crispy morsels a couple of days in advance, just store in a well sealed container after they’ve cooled thoroughly.

We love the flavor of these pita crisps, thanks to infusing the oil with garlic and sprinkling with Italian Seasoning.  Since my recipe for Italian Seasoning doesn’t include any salt, I do add a touch of salt – but read the ingredients of your seasoning carefully, if it includes salt, there’s no need to add extra.

pita crisps w

You could make these using whole wheat tortilla shells. No need to split the pita shells. However, we like the added texture from the inside of the pita bread. And, because the pita bread is more airy, there’s less calories, sodium, etc. in the pita once halved. Splitting the pita shells is not that hard.

pita crisps being made

We love garlic infused oil, but here’s an important food safety tip – garlic in oil is a perfect breeding ground for the bacteria that leads to botulism. The USDA recommends garlic infused oil be stored in the fridge for no more than 3 days. Despite what you might read about storing garlic in oil, this is not a safe preserving technique. Not sure if you noticed, but the internet is not always right!  Just make a small batch as you need it and all is good.pita crisps ready for the oven

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5 from 3 votes

Homemade Pita Crisps

Flavorful, crispy homemade pita chips are perfect for your favorite dips and spreads like hummus, guacamole, bean dip, red pepper dip, spinach and artichoke dip, etc.
Prep : 30 mins
Cook : 8 mins
Total Time: 40 mins


  • 3 Tbsp canola oil
  • 2 cloves garlic minced
  • 4 large 8" whole wheat pita breads
  • 1/2 Tbsp Italian Seasoning
  • 1/2 tsp salt leave out if your seasoning has salt in it


  • Preheat oven to 375°F.
  • Pour canola oil in small custard cup.
  • Add minced garlic and allow to infuse while continuing with recipe.
  • Separate pita bread by slicing along seam so you have two round pieces.
  • Dab a pastry brush into the oil and brush on both sides of pita rounds.
  • In another small bowl, mix Italian seasoning and salt.
  • Sprinkle seasoning onto chips. A light sprinkling will do.
  • Cut pita bread into chip sized pieces.
  • Lay pieces on a baking sheet in a single layer for even browning and crisping. You`ll need to do 2-3 batches.
  • Place baking sheet in center rack of oven for 5 to 8 minutes until light golden brown. Watch carefully as they turn dark very quickly in the last few moments. No need to flip over crisps.
  • Cool on wire rack and enjoy with tzatziki, hummus or your favorite veggie dip.
  • Once cooled completely, store in airtight container or bag for no more than two days.


Change up the flavor with different herbs - Rosemary Finishing Salt or chili lime salt.
A touch of parmesan cheese adds even more great flavor.
Try using tortilla wraps in place of pita bread.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS

They’re delish, but just a word of caution, you really have to keep an eye on them in the last couple of minutes because they can turn from this…pita crisps l

to this, very quickly!

pita crisps over done

Lesson learned, maybe I can’t multi-task as much as I think I can!

If you make these crisps, let me know how they worked out and which flavor combo you tried. Drop me a line or post a photo on Instagram. Add #getgettys so I can drool over your version.

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    1. That sounds like an excellent idea Susan. It would be fun to make different colors – spinach tortillas, tomato tortillas and of course whole wheat!

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