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🫓 A solid appetizer that always steals the show
These pita chips are the kind of recipe that looks almost too simple… until the first bite. Perfectly crispy, evenly golden, well seasoned, with that addictive crunch that makes you reach for another without even thinking. Luxury appetizer, zero effort.
The pita turns light and crackly, the olive oil brings roundness, and the Italian seasoning with smoked paprika adds real depth and that serious homemade flavor. Dip them in a good sauce and things get dangerous fast. Hummus, tzatziki, ranch… you already know how this ends. 😏
And when time is tight, the air fryer version saves the day without sacrificing any crunch.
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🔥 Always use a single layer
Whether in the oven or air fryer, crowding the chips prevents proper air circulation and kills the crunch.
🫒 Go easy on the oil
A light coating is enough. Too much oil makes the chips heavy instead of crisp.
🌶️ Season after oiling
Spices stick better and coat the pita more evenly once the oil is on.
🔥 Air fryer option
Pita chips work extremely well in the air fryer. Cook the pita wedges, in 4 to 5 batches, at 350 °F (180 °C) for 6 to 8 minutes, stirring halfway through, until they are golden and crispy. This is the best option when you want fast crunch without turning on the oven.
⏱️ Watch the final minutes closely
They go from perfect to too dark very quickly, especially in the air fryer.
🥣 Serve with contrast
Cold, creamy dips like tzatziki, hummus or ranch make the crunch even better.
Ingredients
- 250 g pita bread, about 5 pitas
- Olive oil
- 3 tsp (15 ml) Italian seasoning
- 1 tsp (5 ml) smoked paprika
- Salt and freshly ground pepper, to taste
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Preparation
- Preheat the oven to 350 °F (180 °C).
- Brush the pita bread with olive oil on both sides. Stack them and cut each pita into 8 wedges.
- In a small bowl, mix the Italian seasoning, smoked paprika, salt and pepper.
- Place the pita wedges in a large bowl. Add half of the spice mixture and toss gently to coat. Add the remaining spices and toss again, gently.
- Spread the chips over two large baking sheets, in a single layer. Bake for 10 to 12 minutes, until the chips are golden brown and crispy. Let cool for a few minutes before serving. Serve with a cold dip like my tzatziki mint sauce, hummus or my amazing homemade ranch sauce.
Air fryer option
Pita chips also work very well in the air fryer. Cook the pita wedges in 4 to 5 batches at 350 °F (180 °C) for 6 to 8 minutes, shaking or stirring halfway through, until golden and crispy.
Yes. They can be prepared a few hours in advance and stored at room temperature in an airtight container. To bring back the crunch, reheat for 2 to 3 minutes in the oven or air fryer before serving.
They’re usually too crowded on the baking sheet or too heavily oiled. A single layer and a light coating of oil make all the difference.
Absolutely. Za’atar, cumin, mild chili, regular paprika or even a BBQ spice blend all work well depending on the dip you’re serving.
The air fryer delivers fast, even crunch, especially when you want to avoid turning on the oven. Just be sure to stir or shake halfway through cooking and cook them in batches.
Serve with a cold dip like my tzatziki mint sauce, hummus or my amazing homemade ranch sauce.
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