Tired of store-bought chips and crackers? These Homemade Toasted Pita Wedges are a game-changer. With just a few simple ingredients and 10 minutes in the oven, you can transform plain pita bread into a crunchy, buttery snack that’s full of flavor.
Whether you’re scooping up your favorite dip, serving them as a side with soup, or setting out a quick appetizer for guests, these toasted pita wedges are sure to impress.
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Why You’ll Love This Recipe
- Quick and Easy: Just 10 minutes in the oven with no flipping required.
- Flavor-Packed: Garlic butter and Kosher salt turn plain pita wedges into a crave-worthy snack.
- Versatile: Perfect on their own, or when paired with garbanzo bean dip, hummus, soups, or salads.
- Customizable: Add herbs, cheese, or spice blends to elevate the taste.
Simple Ingredients
| Ingredient | Why it Matters |
| 8-inch pita bread rounds | Forms the sturdy base |
| Garlic butter (melted butter + minced garlic | Adds rich, savory flavor and promotes browning. |
| Kosher salt | Enhances flavor and adds a subtle crunch. |
How to Make Homemade Toasted Pita Wedges
Simple steps for maximum flavor.
- Prep oven and Pita Bread: Preheat the oven to 350°F. Cut the pita bread rounds into 8 wedges. Cut away the thick outside edge and gently separate the top and bottom layers for crispier results.
- Make the Garlic Butter: Place the butter and garlic in a microwave-safe measuring cup. Cover the measuring cup with a paper towel and microwave on high for 30 seconds or until the butter is melted. Strain the garlic butter through a fine-mesh strainer to remove the garlic.
- Brush and Season: Place the separated pita wedges, smooth side down, on a foil-lined half-sheet baking pan. Brush each piece with garlic butter and sprinkle with Kosher salt. The aluminum foil makes cleanup a breeze!
- Bake: Bake at 350°F for 10 minutes or until golden brown and crispy. No need to flip!
- Cool and Serve: Remove the pita wedges from the oven and let them cool slightly before serving. They’ll crisp up even more as they cool.
These homemade Toasted Pita Wedges are a simple yet irresistible snack that takes minutes to make and disappears even faster. They’re a great way to elevate plain pita bread into something truly special.
Keep a batch on hand for entertaining, or whip them up anytime you need a quick and satisfying crunch. Yum!
Frequently Asked Questions
The outside edges of the pita wedges tend to be thick. Removing the outside edges promotes a uniform thickness for even crispiness.
Yes, just warm it slightly before brushing so it spreads easily.
I like thin, crispy pita wedges. Separating the layers results in thinner, crispier wedges.
I like to store mine in a Ziploc bag at room temperature. They should remain crisp for up to 3 days.
Recipe Tips and Tricks
- Watch carefully when melting the butter in the microwave. Depending on the water content, the butter may sputter and pop, and make a mess if the container isn’t covered with a paper towel. Alternatively, you can melt the butter with the garlic in a small saucepan on the stovetop.
- Use day-old pita bread. It’s slightly firmer and easier to cut cleanly.
- Sometimes, when I make these toasted pita chips, I use olive oil and omit the garlic in place of the melted garlic butter. The taste is slightly different, but still delicious.
- For even tastier toasted pita wedges, sprinkle with finely grated Parmesan cheese before baking.
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Easy Homemade Toasted Pita Wedges
Equipment
- Half-sheet pan lined with aluminum foil
- Bread Knife
- Pastry Brush
- Microwave safe bowl
- Small fine wire mesh strainer
Ingredients
- 2 8-inch white pita bread rounds (See Tip 1)
- ¼ cup unsalted butter
- 1 clove garlic, minced
- ¼ teaspoon Kosher salt
Instructions
- Preheat oven to 350°F. Line a half-sheet pan with aluminum foil for easy cleanup. Set aside.
- Cut the pita bread rounds into 8 wedges with a bread knife. Cut away the thick outside edges and gently separate the top and bottom layers.
- Add the butter and garlic to a microwave-safe measuring cup or bowl. Cover with a paper towel and microwave on high for 30 seconds or until the butter is melted. Watch carefully. (See Tip 2)
- Pour the melted garlic butter through a fine mesh strainer to remove the pieces of garlic.
- Place the pita wedges, smooth side down, on an aluminum foil-lined half-sheet pan. Brush with melted garlic butter and sprinkle with Kosher salt.
- Bake at 350°F for 10 minutes, or until golden brown. Remove from the oven; cool.
- Serve with your favorite dip or soup, or enjoy as a snack.
- Yield: 32 Toasted Pita Wedges (See Tip 3)
Video
Tips/Notes
- May substitute whole wheat pita bread rounds. However, the toasted pita wedges will not be quite as crispy.
- When melting the butter in the microwave, watch closely. Depending on the water content, it may sputter and pop. Therefore, cover with a paper towel. Alternatively, melt the butter with the garlic in a small saucepan on the stovetop.
- Toasted pita wedges will remain crisp up to three days if stored in an airtight container at room temperature. I like to use a Ziploc bag for this.
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