Homemade sourdough chips made with leftover pita bread are crunchy, savory and a little tangy. They are the perfect snack!
Some of my favorite recipes are ones that take leftovers and scraps and put them to good use. I often use leftover or stale sourdough bread to make homemade sourdough croutons, or take the bones from making a roasted chicken and turn it into nourishing homemade bone broth.
This recipe for sourdough chips takes leftover pita bread and turns it into a whole new snack to enjoy. It is a great way to repurpose leftover pita, making sure that nothing goes to waste!
Serve these crisp, golden brown chips with homemade labneh or roasted red pepper hummus. They also make a great addition to a charcuterie board served with your favorite cheeses and fruit. You can even toss them in cinnamon and sugar for a sweet treat that is impossible to resist.
However you choose to enjoy these tasty little snacks, they are sure to be a big hit!
Why You’ll Love This Recipe
Quick – The best part about this easy recipe is that you get a head start from prepping the pitas ahead of time, or using leftovers. Another great thing is that they bake quickly and don’t require frying or extra oil
Simple Ingredients – This is a delicious way to use leftover pita bread. Add some olive oil and a couple of seasonings and you have all you need to make these savory, crunchy chips.
Versatile – Sourdough chips are great for snacking or as a party appetizer. Plus, you can switch up the seasonings and what you serve them with for a new twist each time.
Ingredients
Za’atar seasoning – Swap za’atar with Greek seasoning or Italian seasoning, etc. Experiment with other seasonings like smoked paprika, garlic powder, bagel seasoning or cinnamon sugar blends for variety.
Pitas – This recipe is made using my easy sourdough pita bread recipe. If you are new to your sourdough journey, learn how to make your own sourdough starter here.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sourdough Chips
Step 1: Cut 4 homemade sourdough pitas in half lengthwise using a sharp knife, then cut each half into 6 small triangles.
Step 2: In a bowl, whisk together olive oil, salt, and za’atar. Brush one side of each pita triangle with the oil mixture, then turn around and brush the opposite side.
Step 3: Arrange the triangles in a single layer on the baking sheet. Bake for 6 – 12 minutes, checking at 6 minutes flip the chips halfway through baking. Bake until crispy and golden. The timing will depend on the thickness of the triangles.
Step 4: Remove from the oven and optionally top with flaky sea salt and serve with hummus, labneh, baba ghanoush, or your favorite dip. Enjoy immediately!
Tips
- Don’t overcrowd the baking sheet — this is the best way to ensure the chips crisp up properly.
- Lay a piece of parchment paper on top of the sheet pan before baking for even easier clean up.
- Keep an eye on the chips after 6 minutes to prevent burning, as ovens vary and thickness of the pita varies.
- This recipe will have the best results if it is served within an hour of baking for freshness.
Recipe FAQs
Products made with active sourdough starter can be considered a great snack, and are definitely a healthier alternative to traditional bread products. The fermentation process that sourdough products go through helps with digestion and adds good bacteria and prebiotics that can benefit gut health.
While these crunchy crackers have better results when served fresh, you can store them in an airtight container or lidded glass jar at room temperature for up to 7 days. Toast them a little bit in the oven to crisp them back up if needed.
The biggest mistake you can make with your sourdough starter is neglecting to feed it regularly and not keeping it at the proper temperature. Baking with active starter, and discarding the proper amount that can then be used in sourdough discard recipes, is a good way to help maintain your starter. To learn more about maintaining a sourdough starter check out this post. It is full of all kinds of great information to get you started on your sourdough journey.
More Sourdough Recipes from the Farmhouse
- The Best Sourdough Tortillas
- Sourdough Discard Crackers
- Sourdough Blueberry Coffee Cake
- Chocolate Chip Sourdough Bread
- Homemade Sourdough Bagels
- Easy Sourdough Naan Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Delicious Homemade Sourdough Pita Chips
Ingredients
- 4 sourdough pitas
- ⅓ cup olive oil
- ¼ teaspoon salt
- 1 ½ teaspoon za'atar seasoning, or Italian seasoning
Instructions
- Cut 4 homemade sourdough pitas in half lengthwise using a sharp knife, then cut each half into 6 small triangles.
- In a bowl, whisk together olive oil, salt, and za’atar. Brush one side of each pita triangle with the oil mixture, then turn around and brush the opposite side.
- Arrange the triangles in a single layer on the baking sheet. Bake for 6 – 12 minutes, checking at 6 minutes flip the chips halfway through baking. Bake until crispy and golden. The timing will depend on the thickness of the triangles.
- Remove from the oven and optionally top with flaky sea salt and serve with roasted red pepper hummus, homemade labneh, baba ghanoush, or your favorite dip. Enjoy immediately!
Notes
- Don’t overcrowd the baking sheet — this is the best way to ensure the chips crisp up properly.
- Lay a piece of parchment paper on top of the sheet pan before baking the chips for even easier clean up.
- Keep an eye on the chips after 6 minutes to prevent burning, as ovens vary and thickness of the pita varies.
- This recipe will have the best results if it is served within an hour of baking for freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
