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Soft Pita Chips in Under 30 Minutes (From Scratch)

These soft pita chips have officially become my favorite appetizer.

They’re not pita chips like you’d buy from a bag at the grocery store. Oh no, these incredible pita chips have a crisp on the outside, but they’re still light and fluffy on the inside, making them perfect for dipping.

Pita wedges

The inspiration for these pita chips came from a local Greek restaurant here in Michigan. Shoutout to Kouzina for having an incredible pita chip side dish on the menu, but Olga’s deserves an honorable mention as well for any of my local friends reading this.

These homemade pita chips can be ready to serve in under 30 minutes (yes, completely from scratch) and pair perfectly with my spicy feta dip.

Spicy feta with pita wedges

If you need an appetizer to impress your guests with, whip up some of that spicy feta dip and serve with these pita wedges, and they’re going to think you are a culinary genius.


How to Make Soft Pita Chips From Scratch

These homemade pita chips are going to be made the same way as my simple Pita Bread Without Yeast recipe, with one tiny difference.

For the original pita bread recipe, we let the dough sit for an hour before baking the pita, which is what allows the pita to puff up. In this case, we don’t need airy pita bread, so we do not need to wait the extra hour.

Pita bread without yeast

That means that these soft pita chips can be whipped up in a matter of minutes!

Or, if you want to take the ultimate shortcut, you can buy pita bread from the store and use that here instead. We’re still going to crisp these up slightly in the air fryer so they are the perfect texture for dipping, so either route will work.

To make our pita bread from scratch, all we have to do is mix up the pita bread ingredients (a simple mixture of self-rising flour and Greek yogurt) until it forms a dough, then break that into 6 smaller pieces of dough.

Roll out each ball of dough with a rolling pin, then add to a baking sheet lined with parchment paper.

I didn’t worry about each pita being perfectly round, because I’m never chasing perfection. If you want to smooth out the edges, you certainly can, but I didn’t worry about it.

Bake for 8 minutes, then let the toasted pita cool for a few minutes. You’ll get a slight puff to some of the pitas, but not a whole lot, which is to be expected.

It’s okay for this pita bread to be relatively thick- that makes them perfect for dipping.

You can cut the pita bread into as many pita chips as you’d like. You want to cut these similar to tortilla chips by cutting each into pita triangles. I tried two different ways: 8 smaller slices, and 4 larger slices.

How large you make the pita to begin with will dictate how many pita chips you cut. No matter how many soft pita chips you cut, the rest of the process will be the same.

We’re going to toss the pita chips in a little bit of olive oil to lightly coat them before air frying. You may be tempted to skip out on this to save some calories, but trust me, the final texture is going to be much better with a little bit of olive oil (bonus points if you have a quality seasoned olive oil).

Plus, it’s only one tablespoon for the whole recipe, which only adds 120 calories in total.

I didn’t want to overcrowd the air fryer, so I air-fried my pita chips in two batches to make sure they would cook evenly all the way around.

3 minutes in the air fryer (at 370 degrees F) is all it takes!

Once our air-fried pita chips are ready to go, we’re going to toss them in a homemade seasoning blend. This blend is what takes the flavor of these pita chips over the top and elevates them beyond boring, plain pita chips.

The seasoning blend is a simple (but delicious) one made with seasoned salt, paprika, garlic powder, onion powder, and chili powder.

Add the toasted pita chips to a large bowl and toss them around while sprinkling the seasoning on top until they are coated as much as you’d like. Let the pita chips cool for a few minutes on a cooling rack, then they are ready to serve.

Serve these soft pita chips with your favorite dip, like spicy feta dip, whipped feta, or hummus, for the perfect snack or appetizer.

Holding pita chip wedge

These pita chips have the perfect texture, with a slightly crispy exterior and soft interior, so they will hold up to any dip you choose.

If you don’t enjoy them all at once, these pita chips hold up great as leftovers as well. I like to keep mine stored in the fridge for maximum freshness (since they are made with Greek yogurt) and then heat them when I’m ready to enjoy them again.

These soft pita chips will heat up great in the microwave, although if you want to restore the crispy edges, you can reheat them in the air fryer for a couple of minutes.


More Healthy Air Fryer Recipes

I love using the air fryer because it makes recipes so quick and easy. Here are a few more simple, delicious air fryer recipes to try:


Pita wedges

Soft Pita Chips Perfect for Dipping

Yield: 48 Chips
Prep Time: 5 minutes
Cook Time: 14 minutes
Additional Time: 5 minutes
Total Time: 24 minutes

These homemade air fryer pita chips don't require any yeast, and you can have them ready to serve in under 30 minutes- completely from scratch! Serve alongside my Spicy Feta Dip for a real crowd-pleaser.


Pita Bread Ingredients

  • 180g (1.5 Cups) Self-Rising Flour (or same amount of all-purpose flour + 2 tsp baking powder + 1/4 tsp salt)
  • 180g (2/3 Cup) Plain Nonfat Greek Yogurt
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1 Tbsp Olive Oil (for tossing pita chips)

Seasoning Ingredients

  • 2 1/2 Tbsp Paprika
  • 1/2 tsp Seasoned Salt (can use regular or sea salt)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Chili Powder


  1. Preheat your oven to 500 degrees F.
  2. Add all of the pita ingredients to a large bowl (except for the olive oil) and mix. Once it starts to come together, use your hands to form it into a ball of dough in your bowl.
  3. Add the dough to a lightly floured surface.
  4. Break the dough into 6 equal-sized pieces. You can weigh the dough out and divide that by 6 if you want to be exact, but I typically just eyeball it because I don't mind if they are slightly different sizes.
  5. Knead each piece of dough for just one minute and roll them in your hands until they become smooth dough balls.
  6. Use a rolling pin to roll out each pita. Don't worry about rolling them out super thin- we want some thickness to them since they will be used for dipping.
  7. Bake for 8 minutes. After 4-5 minutes, rotate the pan if you notice some pita cooking faster than others.
  8. While the pita bread bakes, mix all of your seasoning ingredients in a bowl and set aside.
  9. Remove the pita bread from the oven and let cool for about 5 minutes. While the pita bread cools, plug in your air fryer and preheat to 370 degrees F for a couple of minutes.
  10. Slice your pita. You can slice each pita into 4-8 chips, depending on how large you'd like them. Add the pita chips to a large bowl and toss them in 1 tablespoon of olive oil (if you need to make 2 batches, toss only half of the pita chips).
  11. Air fry the pita chips for 3 minutes at 370 degrees F.
  12. Remove the pita chips from the air fryer and add them to a bowl, then lightly toss in your seasoning blend. Allow the pita chips to cool on a cooling rack for a few minutes, then serve with your favorite dip.


  • You can get creative with the seasoning and add other ingredients, such as cayenne for an extra kick.
  • This recipe can easily be scaled to make fewer pita chips if you do not want to have leftovers.
  • If you do have leftovers, these pita chips will stay fresh for up to one week. I recommend storing them in the refrigerator due to the Greek yogurt they are made with, then heating them up briefly before serving.
  • You may be tempted to skip the olive oil to save calories, but trust me on this one. Without the small bit of oil, we won't achieve that texture we're after.
Nutrition Information
Yield 6 Servings Serving Size 8 Pita Chips
Amount Per Serving Calories 140Total Fat 2.5gCarbohydrates 23gProtein 6g

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About Matt Rosenman

With over 15 years of experience in health and fitness, Matt Rosenman is the expert voice behind Matt’s philosophy is simple: no foods are off-limits, and a healthy lifestyle shouldn't be complicated or restrictive. As a former certified personal trainer with a bachelor’s degree in Health Behavioral Sciences, Matt brings well-rounded expertise to his blog. From revamping classic recipes with a nutritious twist to breaking down fast food menus, his goal is make healthy living less confusing for everyone. Featured in major publications and with a strong following on social media, Matt is committed to making “healthy” uncomplicated—no matter where you are in your health journey. Join Matt on his mission to simplify health without sacrificing flavor. Learn More

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