I have a thing for pita chips, and the Homemade Pita Chips Recipe I’m sharing today is my current favourite. Crispy, crunchy, perfect pesto brushed homemade pita chips are as easy as cut, brush, bake and make a great snack or salad accompaniment. No pita chip from a bag can ever compare to a freshly made homemade pita chip recipe, especially when your pitas are brushed with flavourful pesto before baking!
They deliver a summery hit of fresh basil and garlic along with massive crunch, making them perfect for dipping in hummus, sun dried tomato pesto dip or sun dried tomato spread, or anything you fancy.
What ingredients do I need to make a homemade pita chips recipe?
This delicious homemade pita chips recipe requires just two ingredients; pita bread and pesto. You can choose whichever pita bread you like best, but this recipe is designed to be made with a relatively thin, pocketless pita bread. If you choose a more substantial pita bread, or a paper thin large pita bread, you’ll likely want to adjust the baking time given. Just watch the homemade pita chips as they bake and use the visual cues to gauge doneness.
What can I serve with this homemade pita chips recipe?
The truth is that these pesto pita chips are so good, I often just eat them by themselves, but I also absolutely adore these in place of croutons on salads, served with Italian inspired soups (like this and this and this), and in fattoush (crumbled pita chip salad. I also love these homemade pita chips served with sun dried tomato pesto dip because what goes better with pesto but more pesto? I would love to dip this pesto chicken salad or Italian style garbanzos with the homemade pita chips recipe.
Cook’s Notes
- Because pesto is like the little black dress of the sauce world, it’s all you need for your pesto pita chips. If your pesto is quite thick, stir a little olive oil in to loosen it up enough to brush it on the pita wedges.
- Use your favourite pesto -whether homemade or purchased- for the recipe.
- Because there is so much variety of thickness and weight and diameter in the wonderful world of pita bread, I recommend starting to check your pesto pita chips at the 5 minute mark, opening the oven and rotating the pan. When the edges are golden brown like in our photographs, remove your homemade pita chips recipe from the oven. It will continue to crisp as it cools.
- Store your leftovers tightly covered at room temperature for up to a week. If they begin to get stale, you can re-crisp them in a moderate oven for 5 to 10 minutes.
Homemade Pita Chip Recipe {pesto pita chips}
Rate RecipeIngredients
- 4 pita breads sliced into 8 wedges each
- 1/3 cup prepared pesto
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the pita chip wedges on the baking sheet leaving a little room for air to circulate around the edges. Brush each pita wedge with pesto. Bake for 10 minutes, or until the pita wedges are crisp and lightly browned around the edges. Cool completely on the pan. Store in an airtight container at room temperature for up to a week. They can be re-crisped in a 350°F oven for five to ten minutes if they become stale.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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