Homemade Snowflake Pita Chips are a fun and festive way to add a little pizazz to your appetizers this season ~ they’re so cute, and they’re baked, not fried, so they’re healthy too!
This project is a delicious little bit of whimsy for the holidays ~ and if you ask me, it’s the little extras like this that make this season so magical. I mean, sure, you could just serve regular chips with your guacamole or hummus, but with a tiny bit of effort you can put a smile on everybody’s face. Get the kids to help out with this one.
TIP: You can make stars for Hanukkah friendly chips, or any other shape, for that matter, but choose good sharp cookie cutters that don’t have a lot of fussy detail ~ and 2 1/2 to 3 inches across is the sweet spot for chips.
We make baked pita chips all the time, probably at least 3 times a week. We usually cut pita bread into triangles, brush it with oil, sprinkle with onion salt, and bake. It’s easy and they’re delicious and crisp. But as long as we’re cutting, why not get a little creative? Instead of triangles, I got out my collection of snowflake cookie cutters and went to town on a large piece of flatbread.
You can also use pita bread, flatbread, or tortillas ~ both flour and corn are delicious.
I brush the bread on one side with olive oil, then sprinkle with seasoning, and bake for just a few minutes. Then a quick flip and they go back in the oven for a few more minutes. There’s no need to brush them with more oil.
TIP: The baking time will vary depending on the exact thickness of your bread or tortillas. You’ll be able to tell by feel whether they’ve crisped enough.
By the way, these are fabulous all on their own, so you can even skip the dip if you like. Just be sure to season your snowflake pita chips with some kind of salt or seasoning blend. These are great to tuck into school lunchboxes!
You can make these snowflake pita chips ahead of time, they’ll remain crisp indefinitely.
You can make sweet chips, too! Brush with melted butter instead of oil, and season with sugar, or cinnamon sugar.
- Flatbread, pita bread, flour tortillas, or corn tortillas
- olive oil for brushing
- onion salt or seasoning of your choice
- Set the oven to 350F
- Use snowflake cookie cutters to cut out shapes from your flatbread.
- Lay the shapes on an ungreased cookie sheet.
- Brush the bread lightly with olive oil. Sprinkle with onion salt.
- Bake for approximately 5 minutes, then flip and bake for another 2-5 minutes, or until they are lightly browned and crisp. The exact time will depend on the thickness of your bread.
- Choose metal cookie cutters with sharp cutting edges…plastic cutters won’t work as well.
- With some flatbreads you may need to lay the bread ON TOP OF the cookie cutter and use a rolling pin to roll over the surface to get the easiest results.
- If you’re trying to cut down on salt use a no-salt seasoning blend.