Delivering Gluten free goodness to your door step

Gluten Free Pita Chips

Start baking gluten free
Gluten Free Pita Chips
Gluten Free Pita Chips

You will need

  • 400g Wholesome Bread Mix
  • 5g salt
  • 5g Active Dried Yeast
  • 5g sugar/honey
  • 475ml water - slightly warm 
  • 10ml cider vinegar
  • ½ cup oil
  • 1 teaspoon garlic salt
  • ½ teaspoon cracked pepper
  • ½ teaspoon dried herbs
Prep Time 30 minutes
Total Cook Time 1 hour
Difficulty Easy
Ingredients 10
Nut free
Dairy free
Egg free
Sugar free option
Gluten free

You can quickly whip up a batch of these tasty little delights to share with the whole family. They are perfect for snacking on with your favourite hummus.

In a medium sized bowl mix together the Wholesome Bread Mix, salt, yeast and sugar. Add the water, cider vinegar and mix well. Make sure all the dry ingredients have combined with the liquids to form a ball of dough. Divide your dough into 8.

Take one portion and on a floured surface roll out 3-4mm thick. You will need to keep sprinkling flour to keep the base moving freely around, just go cautiously as you don't want heavily floured pitas. Once rolled place on a floured board, flour the top lightly and move onto rolling the next portion. Once rolled place on top of the previous rolled base to make a stack. Repeat until all rolled.

Cover and leave the stack to rise for 20-30 minutes 

Heat a dry skillet or non stick pan to a medium heat.

Cook one pita at a time, checking underneath until it is just golden and then flip and cook the other side.

Preheat your oven to 200°C or you can also cook the next step in your air fryer.

Cut each pita in to 12 triangles.

In a small bowl mix together the oil and seasoning.

Place triangles into a bowl and coat with 1 - 2 tablespoons of the seasoned oil. Make sure all the chips are coated. Repeat with remaining pitas.

Place a single layer of chips on a lined tray and bake until desired crispiness - keep an eye on them, they can quickly burn. Should take around 10 minutes. If using your air fryer — shake halfway through cooking and cook in small batches.

For extra crunchy or thinner chips, split your pitas once cooked as through you are going to make a pita pocket and then cut onto your 12 portions.

Hint: If you do not want to cook all the dough - freeze it after rising! Then get out a rolled piece and use for pitas, flatbreads, wraps or pizza as you need it. Just let it thaw and come to room temperature prior to cooking.


Print Recipe