Pita Chips Recipe | King Arthur Baking

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Pita Chips

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Pita Chips Recipe by Charlotte Rutledge 9 Reviews 4.7 out of 5 stars

Popular enough to have made their way onto grocery store shelves, pita chips are a crunchy snack that can be made sweet or savory; here we offer both versions. Try an entire batch of savory, an entire batch of sweet, or half a batch of each for a crowd-pleasing treat — for dipping, or enjoying as is.

Prep 45 mins Bake 35 to 40 mins Total 2 hrs 20 mins Yield 8 pitas, 128 chips Print Share

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Ingredients

Dough

• 1 3/4 cups (206g) King Arthur Golden Wheat Flour
• 1 1/2 cups (180g) King Arthur Unbleached Bread Flour
• 1 1/2 teaspoons (9g) table salt
• 1 1/2 teaspoons instant yeast
• 1 1/4 cups (283g) water, lukewarm
• 2 tablespoons (25g) vegetable oil

Savory topping

• 1/2 cup (99g) olive oil
• 1 tablespoon flaky sea salt

Sweet topping

• 8 tablespoons (113g) unsalted butter, melted
• 4 to 6 tablespoons (57g to 85g) cinnamon sugar

Instructions

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1. Mix and knead the dough ingredients together to make a soft, smooth dough.

2. Place the dough in a lightly greased bowl or 8-cup measure, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3. Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don't have a pizza stone, see tips, below.

4. Gently deflate the dough, and divide it into 8 pieces.

5. Shape each into a ball, cover, and let rest for 10 minutes.

6. Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.

7. Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8. Repeat with the remaining pieces of dough.

9. Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10. Brush rounds with oil or butter, and sprinkle with the topping of your choice, sweet or savory.

11. Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12. Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13. Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Tips from our Bakers

• If you don't have a pizza stone, put the pitas on an ungreased baking sheet, and put the baking sheet on your oven's bottom rack.
• To make two different kinds of pita chips, simply cut the quantities for the topping ingredients in half, and use each topping on four of the pitas.

Baker’s Resources

• Recipe success guide
• Tips & techniques
• High-altitude baking
• Baker’s yeast
• Ingredient weight chart
• Tools & pans
• How to measure flour
• Safe handling instructions

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