Save on crisps and crackers at your next party with these easy, frugal and versatile homemade pita bread crisps.
These homemade pita bread crisps are quick and easy to make and are very frugal and versatile. You can eat them plain, or mix and match flavours that will complement the dip you’re serving them with.
Because these crisps are baked, not fried, they are low in fat, making them a healthy alternative to potato chips.
Pita Bread Crisp Ingredients
These crisps are made from store-bought pita bread, also known as Lebanese Bread.
I like to keep a packet of these in the freezer for quick crisps as well as crispy pizza bases and toasted lunch wraps.
You can bake them from frozen but they defrost within minutes on the bench.
These are super cheap to buy – I can get a packet of six for $1.85 at my local supermarket (Australia). Each pita bread makes 16 crisps, so that’s 96 crisps for under $2.
The other main ingredients are olive oil for brushing and a little salt to taste.
You can bake these crisps plain or sprinkle with your favourite spices. I keep things simple and sprinkle with a little of my favourite spices: paprika and cumin.
You could also add some crushed garlic or garlic powder for a garlic version.
Making the Crisps
Making these homemade crisps is quick and easy. Cut each pita into eight triangles and split the triangles in two.
Brush with a little oil – not too much otherwise they will be soggy – sprinkle with your chosen spice blend and bake for five minutes or until the crisps are crisp.
Let them cool before serving. Cool them on a wire rack to help them stay crispy.
- 2 Pita bread (Lebanese bread)
- 1 Tbsp. Olive Oil
- salt to taste
- paprika to taste
- cumin to taste
- Preheat oven to 180°C.
- Cut pita bread into 8 triangles.
- Each triangle will have two layers. Open the layers up and cut the fold to make two crisps from each triangle.
- Brush a baking tray lightly with olive oil.
- Place the triangles on the tray and brush lightly with remaining olive oil.
- Sprinkle salt, paprika and cumin lightly over each triangle.
- Bake for 5 minutes or until crisp. Let cool before serving.
- If you prefer plain crisps, don't sprinkle with the paprika and cumin.
- For garlic crisps, sprinkle with a little crushed garlic or garlic powder.
- For cheesy crisps, sprinkle with a little parmesan.
- For rosemary crisps, sprinkle with fresh chopped rosemary and salt. Also nice with rosemary are garlic and parmesan.
- Alternate spice options include zaatar spice mix, harrissa spice mix or Morroccan spice mix.
- For a little crunch, sprinkle with Dukkah.
Amount Per Serving: Calories: 77 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 205mg Carbohydrates: 12g Fiber: 1g Sugar: 0g Protein: 2g
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.