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A pile of freshly baked, golden-brown non-GMO pita chips, arranged artfully on a rustic wooden table. The chips have a delicate, crispy texture and a subtle, natural flavor, free from any artificial additives. The lighting is soft and diffused, casting warm, natural shadows that accentuate the texture and hue of the pita chips. The background is blurred, creating a sense of focus on the snack itself, making it the central point of interest. The overall mood is one of simplicity, healthfulness, and culinary delight.

Gluten-Free Pita Chips

Crispy, savory, and gluten-free, these pita chips are perfect for anyone avoiding wheat. They're made with wholesome flours like almond or chickpea, offering satisfying crunch and flavor without allergens.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 gluten-free pita breads such as Udi’s or Canyon Bakehouse
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon garlic powder optional
  • ¼ teaspoon paprika optional, for smoky flavor

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut gluten-free pita breads into triangle-shaped chips using a knife or kitchen scissors.
  3. In a bowl, toss pita triangles with olive oil, sea salt, garlic powder, and paprika until evenly coated.
  4. Arrange chips in a single layer on the prepared baking sheet without overlapping.
  5. Bake for 10–15 minutes, flipping halfway through, until golden and crisp. Watch closely to avoid burning.
  6. Let cool completely on a wire rack for maximum crunch. Store in an airtight container once cooled.

Notes

For extra flavor, experiment with spices like cumin, chili flakes, or rosemary. Use an air fryer at 375°F for 5–7 minutes for a quicker method. Great served with hummus, guacamole, or tzatziki. Store up to 5 days in a sealed container.