Use these crunchy pita chips to scoop up your favorite dips or snack on them on their own!

  • Uses the oven
  • Uses a knife
  • Beginner
  • 35 minutes, plus cooling time
  • Makes 32 chips

hey curious cook—

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Prepare Ingredients

2 (8-inch)
pita breads
¼ cup
extra-virgin olive oil
1 tablespoon
packaged buttermilk-ranch seasoning powder

Gather Cooking Equipment

Kitchen shears
Pastry brush
Cutting board
Chef's knife
Rimmed baking sheet
Oven mitts
Cooling rack

Adjust oven rack to middle position and heat oven to 325 degrees.

2 (8-inch)
pita breads

Use kitchen shears to cut around edge of each pita to separate into 2 thin rounds.

¼ cup
extra-virgin olive oil
1 tablespoon
packaged buttermilk-ranch seasoning powder

Working with 1 pita round at a time, use pastry brush to brush rough side generously with oil. Sprinkle evenly with buttermilk-ranch seasoning powder.


Stack pita rounds and place on cutting board. Use chef’s knife to cut pita stack into 8 equal wedges.

2up cutting pita breads

Cut stack of pitas in half from top to bottom and then again from side to side. You should now have four same-size, triangle-shaped pieces.

Keep pieces together in circle and cut on diagonal through middles of triangles. You are cutting each large triangle in half to produce eight smaller, equally sized triangles.


Transfer pita wedges to rimmed baking sheet and spread into single layer, oiled side up. Place baking sheet in oven. Bake until wedges are golden brown and crisp, 15 to 18 minutes.


Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pita chips cool completely on baking sheet, about 30 minutes. Serve. (Pita chips can be stored at room temperature in an airtight container for up to 4 days.)