Homemade Gluten-Free Pita Chips
These homemade pita chips are a crunchy and gluten-free snack that pairs well with just about any dip or scoopable dish. Thin, crispy, and perfectly seasoned with a simple garlic herb blend.
Servings: 32 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.
Notes
Do not substitute almond flour tortillas for corn tortillas; the taste will be a less than ideal tortilla chip vs a deliciously baked pita chip.