I started making Pita Croutons when I started crushing pita chips into my salads, and now I’m completely hooked on them. I find that regular bread croutons are often too large and chunky in a salad. Pita chips have great crunchy texture while still being light and blending in with the salad rather than dominating it. I love how versatile they are, too; I’ll throw them on salads, soups, grain bowls, or, honestly, just snack on them straight from the pan before I even have the chance to store them. I keep a big ziplock bag of pita croutons in my cupboard and add a handful of them into almost every salad we make.
Why You Will Love These Pita Croutons
- They are a simple way to add a little crunch to any salad, bowl or soup
- They break apart easily so after baking them you can keep them chunky or crush them into even smaller pieces.
- These pita croutons take minimal effort and are ready in less than 30 minuets.
- Make a double or triple batch so you have extra on hand to add to any meal.
- Customize away and use different seasonings to your liking.
- They also work well as a mini chip to dip into your favorite hummus or dip.
Ingredients You Will Need
- Pita Bread: You want the thin pita bread that you can open to form pita pockets. Use white or whole wheat.
- Extra Virgin Olive Oil: A simple and delicious oil option. You can also use melted butter or avocado oil.
- Spices and Herbs: Garlic powder, onion powder, sea salt, dried oregano, black pepper, and dried basil make the perfect flavor combination.
Kitchen Tools You Will Need
- Sharp Knife
- Large Bowl
- Wooden Spoon
- Large Sheet Pan
TIPS FOR THE BEST PITA CROUTONS
- If you combine the spices and herbs in a small bowl and mix well, it will help everything disperse and coat evenly.
- Keep an eye on the pita chips as they cook and stir them a few times during baking to ensure that they don’t burn.
- I like to cut the pita into larger pieces and when baking and then crush the pita chips into small bits when adding into salads.
How to Make This Pita Crouton Recipe
- Preheat the oven while you cut the pita bread into small strips. Add all of the pita strips to a large bowl.
- Drizzle the olive oil over the pita pieces and toss to coat well, and then add in all of the seasonings. Continue to toss to ensure everything is coated.
- Arrange the pita chips on a large baking sheet; it’s ok if they overlap, but I recommend choosing a baking sheet as large as possible for the most even cooking.
- Transfer to the oven to bake; flip all of the pita chips around halfway through cooking to prevent pieces from burning.
Ways to Modify
- If you prefer fresh herbs or fresh garlic, have at it!
- Want to make these with leftover bread or fresh bread? Try French bread, Italian bread, or any sandwich bread you have on hand.
- Try a variety of flavor combinations like:
- Garlic Parmesan: Toss with garlic powder, Parmesan cheese, and Italian seasoning for a classic savory flavor.
- Za’atar: Use za’atar seasoning and olive oil for a bold, earthy Middle Eastern-inspired version.
- Mediterranean: Use oregano, basil, fresh thyme, garlic powder, and a little feta after baking and cooling.
- Taco: Add taco seasoning and lime zest for taco salads and burrito bowls.
- Cajun: Add Cajun seasoning and smoked paprika for spicy, smoky crunch.
Dietary Customizations
- Gluten-Free: Use a gluten-free pita bread and get delicious results.
- Low FODMAP: Omit the garlic powder to make it low FODMAP-compliant.
Serving Suggestions
Whether it’s a salad, a grain bowl, or a soup, here are some great options to add them:
Common Questions
Absolutely! Preheat your air fryer to 375 degrees F. Toss everything together and add to the air fryer basket and cook for 4-5 minutes, being sure to shake halfway through. Cook until golden brown, being careful not to burn them.
Store them in an airtight container or zip-top bag at room temperature for about 4-5 days. Be sure to allow them to cool before storing them so they don’t become soggy.
They may need a few extra minutes of cooking time, or the pan may have been overcrowded. Be sure they’re in a single layer…give them space and time for pure perfection!
Both thick and thin pita work well. If you use a thicker pita, it gives a heartier, delicious crunch, while thinner pita gets extra crispy.
More Recipe Toppers You’ll Love
If you make these Pita Croutons, let me know in the comments section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram; I love seeing your photos!
Pita Croutons
Ingredients
- 6 pita bread it should be the thin pita bread that you can open to form pita pockets
- 1/3 cup extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 tsp oregano
- ½ tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Cut the pita bread into 1 inch strips using a sharp knife or scissors and then cut each strip into a pieces approx 1 ½ inches in size. Add all of the pita strips to a large bowl
- Drizzle the olive oil over the pita pieces and toss with your hands to ensure that they all get coated in the oil and then add in all of the seasonings. Continue to toss with your hands to ensure everything is coated.
- Arrange the pita chips on a large baking sheet, it’s ok if they overlap but I recommend choosing a baking sheet as large as possible for the most even cooking.
- Transfer to the oven to bake for 15 minutes, flip all of the pita chips around half way through cooking to prevent pieces from burning.
- Store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
