Greek Power Salad with Grilled Chicken, Farro & Greens
Use up your Mediterranean grilled chicken leftovers in this vibrant Greek-inspired power salad with farro, spinach, Italian greens, and a lemon-oregano vinaigrette.
How to Bake Perfect Pita Chips
Crispy. Versatile. Way better than store-bought.
Golden homemade pita chips cooling on a wire rack, ready for salads, bowls, and dipping.
Sometimes you want a little crunch to finish a bowl, scoop up a dip, or just snack while dinner’s cooking. These easy homemade pita chips fit the bill — and they beat the bagged kind by a mile.
The beauty of this method is you can season them any way you like. I usually bake a batch with olive oil, salt, and garlic powder — a great all-purpose version that works in Greek bowls, Mediterranean salads, and hummus platters. But if you want to mix it up, I’ve got seasoning ideas below.
Recipe
Time: 10–12 minutes
Yield: Enough for 2–4 servings
Ingredients
- 2 pita breads (white or whole wheat)
- Olive oil
- Salt
- Garlic powder
Optional seasoning variations:
- Za’atar (Middle Eastern)
- Smoked paprika + chili powder (for Tex-Mex bowls)
- Dried Italian herbs + Parmesan
Instructions
- Preheat oven to 400°F.
- Slice each pita into triangles or strips. If using pocket-style pita, split into single layers.
- Arrange pita pieces on a baking sheet in a single layer.
- Lightly brush or spray with olive oil.
- Sprinkle with salt and desired seasoning (garlic powder or any variation).
- Bake for 8 minutes, flipping halfway through, until golden and crisp.
- Cool on a wire rack — this keeps them crisp as they cool.
Ways to Use These Pita Chips
These pita chips are more than just a snack — they’re a go-to building block in so many meals. Here are some favorite ways to use them:
- As croutons in this Greek Power Salad with Grilled Chicken, Farro & Greens
- Served as a component in this Mediterranean Everything Bowl with King City Beans
- Layered in these Turkey + Apple Pita Pressed Sandwiches (use leftover whole pitas from the bag)
- As a sub for tortilla chips with guacamole or other dips
- Crushed as a crispy topper for soups and stews (use like croutons)
- Paired with hummus, labneh, or baba ganoush for an easy appetizer spread
- As a spoon for nut butters
Pro tip: Bake a double batch and you’ll have pita chips ready for anything all week long.
Why It Works
Homemade pita chips are cheap, easy, and endlessly flexible. You control the oil, the seasoning, and the crispness. They elevate any meal that needs crunch — and they’ll save you from buying overpriced bags at the store.
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