An easy to make, crispy crunchy, keto diet friendly pita style chip recipe that’s perfect for dips, charcuterie boards, or just snacking!
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I’m a fan of a good chip and dip, some charcuterie, and even an old stand by of cheese and crackers or a side of hummus. While my homemade keto tortilla chips recipe or keto crackers recipe is a great option for dips, nachos, and more, sometimes a thicker pita style chip is what I want.
Are pita chips keto you ask? While I don’t like the label of foods being “keto” or not, standard pita chips (homemade or store bought) are not going to be a good option for someone staying under 20 net carbs or less a day.
Standard chips are flour and yeast based, and while delicious, they are high carb. So how do you make pita chips keto friendly? By making my easy Homemade Keto Flatbread recipe and then following the helpful steps in this recipe to make the perfect crispy, flavor pita chip perfect for your favorite dip!
Grab all the details, tips, and helpful techniques written out below to guide you through this recipe. Jump to the bottom of the page below to go straight to the recipe or PIN HERE and save it for later!
- Baking Sheet
- Cooling Rack
- Knife/ Pizza Cutter
The Keto Flatbread-
Before I created pita chips with this homemade keto friendly flatbread recipe, I used to use the Joseph’s lavash bread and baked them in a similar fashion. While this is convenient, it can get expensive to buy online and tend to be higher in carbs and include a lot more ingredients.
This works in a pinch, but often I recommend to my readers to bulk batch items like the keto flatbread and freeze it. You can roll out the dough, toss em in the pan and them let the flatbreads cool. Either use them to continue to make the chips or just freeze them (parchment paper layers) and store until needed.
This is a great way to have fresh pits chips on hand that are lower carb than store bought versions, but also a way to keep it a little more budget friendly too. Grab t he recipe for the keto flatbreads here to make the chips!
Making The Pita Chips-
The flatbread is simple, but this is even EASIER! Take a cooked flatbread and cut it in half, and each half into fourths. You should get 8 chips out of each flatbread at the minimum. If the flatbread is a little thicker, it will even open up and peel in half (or have a pocket) like a traditional pita. Peel to make even more chips and stretch that carb count.
To get these crispy and golden brown, I have found that lightly greasing the cut triangles in avocado oil works best. This is because they are predominately made of coconut flour and coconut flour burns easier than almond flour for instance. Will olive oil work? Yes, but keep an eye on them so they don’t burn!
Once they are oiled up, season them liberally with a course sea salt. Sometimes I add other spices like Aleppo pepper, garlic powder, or chives. Feel free to experiment with the flavors!
I place each chip so it is flat and not touching other chips on a baking rack over the baking sheet. This encourages heat to flow above and below the chip and crisps the top and bottom at the same time. Baking longer and flipping could result in over cooking or burning, so I prefer this method.
Once crisp, nicely browned, and cooked through, remove the pan from the oven and let the chip cool until room temperature before serving. The serving size for eight pita chips is seven net carbs!
Serving & Storing-
Store the chips in a plastic bag or air tight container for a day or two. They taste best when made fresh in my opinion, thus the freezer flatbreads make life (and these chips) easier!
Bon Appeteach, -L
Homemade Crispy Keto Pita Chips
- 1 Batch of Homemade Low Carb Flatbread
- 1 tbsp. Avocado Oil
- 1-2 tsp Flaky Sea Salt
- Preheat your oven to 375 F and place a cooling rack over a baking sheet.
- Cut the prepared homemade low carb flatbreads with a knife or pizza cutter into 8 pieces.
- Toss the triangles in the avocado oil and sprinkle with the flaky sea salt. Lay them flat across the cooling rack on the baking sheet. They should not over lap.
- Bake for 12-15 minutes until lightly golden brown and firm and crispy to the touch. Remove from the oven and cool before serving.