Homemade Pita Chips


Let me tell you a little story about a family favorite snack that is always at my grandparents house.

First, my grandfather turned 80 last week and he came to Houston so we could go to dinner with him on his birthday. Happy birthday Gigi! He still rides his road bike almost daily for miles and miles and was a triathlete until just a few years ago. Talk about a reason to exercise and eat right!


This recipe is one of his favorites, so it must be a key to a long life, right?


The family snack is homemade pita chips. We call it “pita bread.” This treat is always kept in a tin container at my grandparents house in San Antonio, and travels on car trips for us to snack on too. Jeffrey loves it, so we also have it in Dallas when we visit. It was time for me to make it for him one weekend.

(pictured: pre-baking)


This snack is not a healthy treat, but it is simple and fast. We eat it plain because of tradition, and because it’s plenty flavorful, but you could dip it in something or eat it with lunch. But eating plain like a chip works just fine.


Homemade Pita Chips


(for two baking sheets worth, about 35 chips)

  • 1 pack white pita (like Sara Lee)
  • 1/2 stick butter
  • big handful Parmesan cheese (from the refrigerated can)
  • 1/3 container dried onion flakes (in the spice aisle)


  • As you can see this recipe is not an exact science.
  • Preheat oven to 250*.
  • Take your pita and open them up and tear along perforation. Cut each half into thirds and lay on baking sheet.
  • Do this for two baking sheets, or almost all of the pita from the pack.
  • Melt butter in the microwave or oven, and brush onto each piece with a pastry brush or back of spoon.
  • Sprinkle parmesan cheese onto each piece generously.
  • Sprinkle onion flakes on top of cheese.
  • With fingertips, pat each one down so the cheese and flakes stick better when baking.
  • Bake at 250* for about 35 minutes, or until corners curl and they start to brown. Don’t overcook and watch so they don’t burn.
  • Remove and let cool. Store in ziploc or airtight container for about a week.



Your house will smell delicious, with a mix of cheese and onion in the air, and butter of course.


Cheese and onion is a great flavor combo, and the pita gets nice and crispy. These are like Pringles, once you start, you can’t stop.


What’s your family’s special simple recipe?

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  1. Great pictures. The smell of onion/oarmesan pita bread is something I’ll never forget.

  2. These look so yummy! I am definitely going to have to make them.

  3. Wow those sound awesome!! I’ve never experimented with making my own crackers or pitas before, but it’s something on my list for sure!


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