Crispy baked pita chips with zesty yogurt dip are the snack I make when people are coming over and the cupboard looks bare. The chips go from soft pita pockets to golden, shattering crisps in about 10 minutes, and the dip whisks together while they bake. Garlic salt, lemon, red onion, and fresh parsley keep the yogurt lively and bright.
Say goodbye to greasy, store-bought chips! When that craving for a savory, crunchy snack hits, this recipe for Crispy Baked Pita Chips with a Zesty Yogurt Dip is your new best friend. They’re incredibly easy, packed with bright Mediterranean flavors, and ready in just 20 minutes. Perfect for a healthy afternoon bite or an effortless appetizer for guests, this is guilt-free snacking at its absolute best!
Ingredients
• 2 whole Pita pockets
• 1 tbsp / 15 ml Extra virgin olive oil
• 0.5 cup / 120g Plain yogurt
• 0.125 tsp / 0.7g Garlic salt, or to taste
• 1 tsp / 5 ml Fresh lemon juice
• 1 tbsp / 10g Red onion, finely chopped
• 1 tbsp / 3g Fresh parsley, finely chopped
• 0.1 tsp / 0.5g Salt, plus more to taste
• 0.1 tsp / 0.5g Black pepper, freshly ground
Instructions
1. Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
2. Cut each pita pocket in half, then cut each half into 3 wedges for a total of 12 wedges.
3. Brush both sides of each pita wedge lightly with olive oil.
4. Arrange the wedges in a single layer on the baking sheet. Bake for 8–10 minutes, flipping once halfway through, until golden brown and crispy.
5. While the chips bake, combine the plain yogurt, garlic salt, lemon juice, chopped red onion, and chopped parsley in a small bowl.
6. Season the yogurt mixture with salt and pepper to taste and stir well.
7. Remove the chips from the oven and let them cool for a minute to crisp up further.
8. Serve the warm pita chips alongside the cool yogurt dip.
Nutritional Information
• Estimates per serving (1 pita / 6 wedges with dressing)
• Calories: 245 kcal
• Carbohydrates: 38g
• Protein: 9g
• Fat: 7g
• Fiber: 3g
• Sugar: 5g
• Sodium: 520mg
Pro Tips
• Don’t Overcrowd the Pan: For the crispiest chips, arrange them in a single layer with space in between. Overlapping causes them to steam instead of bake.
• Use Stale Pita: Day-old pita bread is drier, which helps it crisp up faster and stay crunchy longer.
• Season While Hot: For extra flavor, sprinkle spices like za’atar or sumac on the chips right after they come out of the oven. The heat helps the spices stick.
• Choose Your Yogurt: Use Greek yogurt for a thick, classic dip consistency. Regular plain yogurt works great for a lighter, more drizzle-able dressing.
FAQ
Q: Can I make these pita chips and dip vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the plain yogurt with a plant-based alternative like almond, soy, or coconut yogurt. Also, ensure the pita bread you purchase is certified vegan and does not contain any dairy or honey.
Q: How can I make this recipe gluten-free
A: Yes, you can easily adapt this recipe for a gluten-free diet. Simply use your favorite brand of gluten-free pita bread. Follow the baking instructions as written, but keep a close eye on them as gluten-free breads can sometimes bake faster.
Q: Is this a good source of vegetarian protein
A: This snack provides 9g (0.32 oz) of protein per serving. For a significant protein boost, use Greek yogurt instead of plain yogurt for the dip, which can nearly double the protein content. Serving the chips with other protein-rich vegetarian dips like hummus or a white bean dip is another great option.
Q: How do I store leftover pita chips to keep them crispy
A: To maintain maximum crispiness, allow the baked pita chips to cool completely. Then, store them in an airtight container or zip-top bag at room temperature for up to 3-4 days. Store the yogurt dip separately in an airtight container in the refrigerator.
Pro Tips
- Use stale pita, day-old pita bread is drier to start with, so it bakes up crispier and needs less time in the oven to get there.
- Choose your yogurt, Greek yogurt gives you a thick, scoopable dip, while regular yogurt makes it thinner and more drizzly.
- Cut the pita into even triangles so they bake at the same rate, ragged pieces end up burnt at the tips and soft in the middle.
- Watch the chips closely in the last few minutes, pita goes from golden to burned faster than you expect, especially at the thin points.
Frequently Asked Questions
Can I make these pita chips ahead of time?
Yes, bake the chips and cool them completely, then store them in an airtight container at room temperature for up to three days. Keep the dip covered in the fridge separately.
Is this snack vegetarian?
Yes, it is a vegetarian snack of baked pita with a plain yogurt dip seasoned with garlic salt, lemon, red onion, and parsley.
Can I use flour tortillas instead of pita?
Pita pockets are what give these chips their signature puff and crunch. Tortillas will crisp, but they bake thinner and faster, so watch them like a hawk.
How do I keep the dip from getting watery?
Use Greek yogurt and chop the red onion finely so it does not release extra liquid. If the dip thins out after sitting, a quick stir brings it back together.
Recipe card below.
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Crispy Baked Pita Chips with Zesty Yogurt Dip
Ingredients
Method
- Preheat your oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Cut each pita pocket in half, then cut each half into 3 wedges for a total of 12 wedges.
- Brush both sides of each pita wedge lightly with olive oil.
- Arrange the wedges in a single layer on the baking sheet.
- Bake for 8–10 minutes, flipping once halfway through, until golden brown and crispy.
- While the chips bake, combine the plain yogurt, garlic salt, lemon juice, chopped red onion, and chopped parsley in a small bowl.
- Season the yogurt mixture with salt and pepper to taste and stir well.
- Remove the chips from the oven and let them cool for a minute to crisp up further.
- Serve the warm pita chips alongside the cool yogurt dip.
- Don't Overcrowd the Pan: For the crispiest chips, arrange them in a single layer with space in between. Overlapping causes them to steam instead of bake.
- Season While Hot: For extra flavor, sprinkle spices like za'atar or sumac on the chips right after they come out of the oven. The heat helps the spices stick.
