Pita chips

• 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

• 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.