2 Ingredient Pita Chips – 10 Minutes to Delicious!

These 2 Ingredient Pita Chips are the easiest chips I’ve ever made. Plus, they go great with pretty much any dip you can think of, from Sausage Dip to Artichoke Dip to Sun Dried Tomato Dip!

My husband is obsessed with this Instant Pot Parmesan Artichoke Dip (like, for real obsessed). I think the dip tastes great with fresh veggies or tortilla chips, but he insists the only way for it to be amazing is to eat it with fresh-baked pita chips.

I’ll admit- he’s right that the chips are good. They’re slightly chewy, slightly salty, and sturdy enough to pick up the right amount of dip.

And they’re easy, too. I’m usually doing a hundred things in the kitchen while I’m trying to make a dip (because we still need dinner too), so I often delegate Andrew to make the pita chips. And if my husband can do it without question, then anyone can make these chips too!

The Ingredients in 2 Ingredient Pita Chips

There are only 2 real ingredients to these chips: round pita breads and olive oil. You can add salt to the tops of them, but salt doesn’t count as an ingredient.

I buy the flat pita breads in the bread section of any grocery store. They usually come in a bag of 5 breads. I don’t buy the halved ones, because they’re drier since they’ve already been cut in half.

I often buy a few bags at once and toss them in the freezer. That way, whenever I decide to make Instant Pot Parmesan Artichoke Dip or Instant Pot Buffalo Chicken Dip, I’ve got pita chips to pull out and make and take.

And if you’re salting the chips, I recommend using coarse sea salt; the bigger pieces are a nice touch on these!

Making the Pita Chips 

Okay, get prepared. This recipe is (not) complicated.

Preheat your oven to 400 degrees.

Slice each of your pita breads into 8 triangles. I use a pizza cutter to cut them.

Lay the pita triangles on a baking sheet.

Use a pastry brush to brush a small amount of olive oil onto the top of each chip. DO NOT over-saturate your pitas. If there’s too much oil, they won’t crisp at all, and they’ll stay limp.

If you’re using salt, sprinkle coarse sea salt over the chips.

Bake your pita chips for 8-12 minutes (keep an eye on them!) until they start to look golden brown.

Remove them from the oven, and try to let them cool slightly before you eat them (good luck though – they’re so good fresh out of the oven!)

But Lisa – what should I eat with my pita chips?

Um, anything?

Parmesan Artichoke Dip.

Bufffalo Chicken Dip.

Sun Dried Tomato Garlic Goat Cheese Dip.

Fresh Salsa.

Hummus.

Drizzle them with a balsamic reduction (I am actually drooling right now, FYI).

Just make them. And eat them. Then make them again. And again. And invite me over to share!

If you make these 2 Ingredient Pita Chips, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!

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