Spicy Homemade Pita Chips from scratch - Made with fresh ginger, garlic, cilantro, red pepper flakes and turmeric, it is packed with flavor and is tasty enough to eat with or without hummus.
Today, it all about snacking!!!
Crispy, Crunchy, Salty, Spicy Pita Chips made from scratch that is delicious on its own or with some hummus. It is Indian style and my favorite part is that it is also colorful with yellow turmeric, green cilantro and red pepper flakes. Holidays are almost upon us and I'm always looking for homemade snacks for unexpected guests or as an appetizer for parties.
Are Pita chips healthy?
Many opt for pita chips assuming it is healthier than potato chips or other packaged chips. Unfortunately many packaged ones are loaded with fats and sodium. If you are looking for a healthier store bought brand then Stacy’s Multigrain Pita Chips are a good choice. However, homemade is a great option since you control the seasonings and fat.
Baked Pita Chips in oven
- Perfect for entertaining
- Delicious with/without hummus
Pita Bread - Regular or wheat pita bread
Herbs - Cilantro, ginger and garlic
Spices - Red pepper flakes and turmeric
It is an easy oven baked chips recipe
Make herb oil - Stir minced garlic, ginger, cilantro, red pepper flakes, turmeric powder and salt along with vegetable oil.
Prepare Pita bread - Cut pita bread into wedges and place on a baking sheet
Season - Brush the prepared ginger garlic herb mixture on both sides of the bread.
Bake - Bake at 350 degrees until golden in color. Cool.
Use plain or wheat pita bread.
Chops Ginger, Garlic and Cilantro fine - Larger pieces will not adhere to the pita chips when being baked and will fall off.
Don't slit open the pita bread - I like to keep them with the pocket in the middle instead of separating the pita pocket which would create thinner chips and hence affect the baking time.
Make sure to use all the herb mixture on the pita chips <--- Adds tons of flavor! Don't leave anything behind.
Bake until deep golden but NOT DARK BROWN - Baking it darker in color might burn the garlic and we all know that burnt garlic is no good.
Are these gluten free? Regular store bought pita bread are made with all purpose flour and are not gluten free.
Let the chips cool completely before storing.
How to serve these chips?
They are packed with so much flavor, that these are great on its own or with your favorite hummus, tzatziki sauce, baba ganoush or Guacamole.
How to store?
Baked and cooled homemade chips can be stored in an airtight container for 2 to 3 days making it a great make ahead option when entertaining.
Can I use different spice mix? Absolutely! Try Zatar blend, lemon pepper seasoning, paprika, Italian seasoning, Taco Seasoning or cayenne pepper are all great options.
More Indian inspired recipes
- Butter Shrimp
- Butter Chickpeas
- Indian style Tacos
- Chai Mug Cake
- Butter Chicken Pasta
- Kulfi Ice cream Cake
- Rasmalai Tres Leches Cake
Baked Spicy Homemade Pita Chips from Scratch
- 4 tablespoons vegetable oil
- 2 teaspoons finely minced ginger
- 2 teaspoons finely minced garlic
- 2 teaspoons finely minced cilantro
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon turmeric powder
- 3 pita bread rounds
- Preheat oven to 350 degrees F.
- Stir all ingredients ( except pita bread ) together in a bowl.
- Cut each pit bread into 8 wedges, to get a total of 24 wedges.
- Place wedges on a baking sheet, brush one side with the spicy ginger garlic oil. Turn them over and brush the other side as well, making sure to get all the ginger garlic mixture (I like to brush the bottom sides with the oil and then the top side with the oil along with all the minced ginger-garlic spice mixture, so that they will stick better to the pita bread and not fall off). (Use all the oil mixture to get the maximum flavor)
- Bake for 16-18 minutes, until the pita chips are deep golden and crisp (don't let them get dark brown).
- Place pan on a wire rack to cool completely. Serve with hummus. (Pita chips can be stored in a covered container at room temperature for up to 2 days)
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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