These homemade gluten-free pita chips are thin, crisp, and lightly seasoned with dried herbs, garlic, and salt. Made with almond flour tortillas, they’re easy to prep, slightly buttery, and incredibly hard to stop eating. Perfect for scooping hummus, dipping into cheesy dip, or crushing over your favorite salad.
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Ingredients
- Almond flour tortillas: our hack for making easy pita chips at home. Their mild, slightly buttery flavor crisps up well in the oven. Avoid corn tortillas, as they will taste more like tortilla chips than a classic pita chip.
- Avocado oil: a neutral oil that helps the pita chips turn golden and crispy while baking and helps the seasonings stick to each chip. Substitute with extra-virgin olive oil.
- Dried basil: adds a subtle herby, savory flavor.
- Dried oregano: paired with the basil and garlic for a well-rounded Mediterranean seasoning blend.
- Garlic granules: adds a savory, slightly sweet garlic flavor that distributes more evenly than fresh garlic and won't burn in the oven.
- Salt: enhances the flavors and ties the seasonings together.
How to make gluten-free pita chips
1. Slice the tortillas
Stack the almond flour tortillas and cut into quarters, creating 4 triangle-shaped chips per tortilla.
2. Arrange on the baking sheet
Lay the triangles in a single layer on a parchment-lined baking sheet. Avoid overcrowding; they need space to crisp evenly.
3. Season
Drizzle the chips with avocado oil, then sprinkle with the dried basil, oregano, garlic granules, and salt. Visually, you want each chip to have a light coating of seasoning, so feel free to adjust and add more as needed.
4. Bake
Bake at 350°F for 12 to 15 minutes until golden and crisp. Keep an eye on them after the 10-minute mark to prevent them from burning.
Tips for crispy pita chips
- Check your tortilla ingredients: avoid tortillas that contain corn. They bake more like a tortilla chip than a pita chip. I've made these with Whole Foods 365 and Siete almond flour tortillas, both work well.
- Don't overlap: lay the chips in a single layer. Overlapping traps steam and prevents even crisping. Use two baking sheets if needed.
- Avoid tossing the chips: I tested this recipe by tossing the cut tortillas with the oil and seasonings first, but found it actually prevented the chips from coating evenly, and can break the tortillas if you aren’t careful. Sprinkling the seasonings directly over the chips on the baking sheet works much better (and keeps dishes to a minimum).
- Skip the cast iron: a standard baking sheet is best here. Cast iron retains too much heat and adds 10 to 12 minutes to the bake time, which can lead to uneven results.
Variations
- Spice: add a pinch of cayenne or red pepper flakes alongside the existing seasoning
- Classic sea salt: skip the herbs and keep it simple with just avocado oil and sea salt
- Everything bagel: swap the herb blend for everything bagel seasoning
- Rosemary and sea salt: swap basil and oregano for dried rosemary
- Lemon herb parmesan: add a sprinkle of Follow Your Heart vegan parmesan before baking and spritz with fresh lemon juice after baking.
What to serve with pita chips
These pita chips are ideal for dipping and scooping. A few favorites:
- Hummus (homemade or store-bought)
- Vegan spinach kale dip
- Jalapeño popper dip
- Greek salad with chickpeas and vegan feta
These gluten-free pita chips also work well crushed over grain bowls or salads for an herby crunch, or added to a charcuterie board alongside olives, hummus, and fresh vegetables. They also make a great breadcrumb substitute for homemade mac and cheese or casseroles.
Storage
Store in an airtight container at room temperature for up to 5 days. The baked pita chips have the best texture within the first 1 to 3 days. They will soften slightly as they sit. Pop them back in the oven at 350°F for 3 to 5 minutes to crisp them back up if needed.
📋 Recipe
Homemade Gluten-Free Pita Chips
Equipment
- large parchment-lined baking sheet
- Cutting board and knife
Ingredients
- 8 almond flour tortillas, quartered
- 1 tablespoon avocado oil or EVOO
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ heaping teaspoon garlic granules
- ½ teaspoon sea salt
Instructions
- Prep: Preheat the oven to 350°F and line a large baking sheet with parchement paper.
- Slice the tortillas: Stack the almond flour tortillas and cut into quarters, creating 4 triangle-shaped chips per tortilla.
- Arrange on the baking sheet: Lay the chips in a single layer on the prepared baking sheet. Avoid overcrowding the pan - they need space to crisp evenly. Use two baking sheets if needed.
- Season: Drizzle with avocado oil, then sprinkle with dried basil, oregano, garlic granules, and salt. If using two baking sheets, divide the oil and seasonings evenly between both pans. Visually, you want each chip to have a light coating of seasoning, so feel free to adjust and add more as needed.
- Bake: Bake for 12 to 15 minutes or until golden and crisp. Keep an eye on them after the 10-minute mark. They can go from golden to burnt quickly.
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