I love pita chips, and this homemade pita chips recipe—brushed with pesto—is my current favorite. Crisp and crunchy, these pesto pita chips are simple to make: cut, brush, bake. Freshly baked pita chips have a texture and flavor no bagged chip can match, especially when coated with bright, herb-forward pesto before roasting.
They offer a summery burst of basil and garlic paired with satisfying crunch, making them ideal for dipping in hummus or a sun‑dried tomato pesto, as a crunchy salad topper, or alongside soups and spreads. Use them with your favorite dips or enjoy them on their own as a flavorful snack.
What ingredients do I need?
This recipe uses just two main ingredients: pita bread and prepared pesto. For best results, choose relatively thin, pocketless pita bread so the wedges crisp evenly. If your pitas are thicker or unusually thin and large, adjust bake time and watch closely—visual cues like golden edges will tell you when they’re done.
How can I serve these pita chips?
Pesto pita chips are delicious on their own, but they also make a great substitute for croutons on salads, a crunchy garnish for Italian‑style soups, or a vessel for dips and spreads. They’re especially good with sun‑dried tomato pesto, hummus, or as an accompaniment to a pesto chicken salad or warm garbanzo and sausage dishes. Crumbled, they add fantastic texture to fattoush and other Mediterranean salads.
Cook’s Notes
- If your pesto is thick, whisk in a little olive oil until it’s easy to brush onto the pita wedges.
- Use any pesto you prefer—homemade or store‑bought both work well.
- Pita sizes and thicknesses vary. Start checking the chips at the 5‑minute mark, rotate the pan, and remove them when the edges turn golden brown. They will continue to crisp as they cool.
- Store leftover chips in an airtight container at room temperature for up to one week. If they soften, re‑crisp them in a 350°F (175°C) oven for 5–10 minutes.
Homemade Pita Chip Recipe {pesto pita chips}
Rebecca Lindamood
5
15
20
Ingredients
- 4 pita breads sliced into 8 wedges each
- 1/3 cup prepared pesto
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut each pita into 8 wedges and arrange the wedges on the baking sheet with a little space between them so air can circulate.
Brush each wedge lightly with prepared pesto. Bake for about 10 minutes, or until the pita wedges are crisp and lightly browned around the edges—watch closely as pita thickness varies. Cool completely on the pan; they will crisp further as they cool.
Store cooled pita chips in an airtight container at room temperature for up to one week. If they soften, re‑crisp in a 350°F (175°C) oven for 5–10 minutes.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the specific ingredients you use.
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