These simple, crunchy baked naan chips will crush your salty snack craving. They also dress up nicely with a savory dip! Pair these crispy delights with hummus, sweet apple dip or our roasted eggplant dip.
How To Make This Recipe
We start by preheating our oven to 375°F and assembling our ingredients. Because we like to pair these crunchy chips with a dip, we slice our naan into dip-worthy wedges. We love repurposing our leftover naan for this recipe. If you don’t have access to naan at your local grocery store, you can swap the naan for pita bread.
We place our wedges in a single layer on a baking sheet and brush them with olive oil. We season them with salt and fresh cracked pepper to taste. Then bake them for 15 minutes or until golden brown. Because these brown quickly towards the end, we keep a careful eye on our crisps after about 10 minutes or so.
Once we remove our baked chips from the oven, we let them rest. They will continue to crisp up as they cool. Finally, we’re ready to eat! Serve your baked naan chips as is for simple snack or with a spread of your choice.
Dip your chips:
Recipe Card for Naan Chips
Here’s the recipe card for Naan Chips. Print, share or save!
Naan Chips
Equipment
- Baking sheet
Ingredients
- 3 pieces naan or pita, vegan
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F. Cut each slice of naan (or pita) into wedges.
- Place on a baking sheet in a single layer and brush with olive oil.
- Season with salt and fresh cracked pepper to taste. Bake for 15 minutes or until golden.
- Remove from oven. These naan chips will continue to crisp up as they cool.
- Serve your baked naan chips as is for simple snack or with a dip of your choice. Enjoy!
