Why You’ll Love This Recipe

I love this recipe because it transforms simple pita bread into an irresistible snack with bold Middle Eastern flavors. The spice mix adds depth and heat, while frying gives the chips that perfect crispness. I can make them in just a few minutes, and they’re always a hit at gatherings or as a movie-night treat. Plus, I can control the spice level to make them as mild or as fiery as I like.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 pita breads, cut into triangles
Vegetable oil, for frying
1 tablespoon sun-dried tomato powder
1 tablespoon sweet paprika
1 teaspoon cayenne powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon lemon pepper

Directions

1. I start by mixing the sun-dried tomato powder, sweet paprika, cayenne powder, cumin, garlic powder, onion powder, salt, and lemon pepper together in a small bowl to create a fragrant spice blend.

2. Then I cut the pita breads into small triangles.

3. I heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

4. Working in batches, I fry the pita triangles until they turn golden and crispy, usually taking about 1–2 minutes per batch.

5. I use a slotted spoon to remove the chips and place them on paper towels to drain off any excess oil.

6. While the chips are still warm, I toss them in the spice blend to coat them evenly.

7. I serve them right away while they’re hot and flavorful, either on their own or with my favorite dip.

Servings and Timing

This recipe makes about 4 servings. The prep time is around 10 minutes, and the cooking time is 5 minutes, for a total of 15 minutes from start to finish.

Variations

I sometimes bake the pita chips instead of frying them by placing them on a baking sheet and baking at 375°F (190°C) for 10–12 minutes for a lighter version. I also like to experiment with different seasonings — adding smoked paprika for extra depth, or a sprinkle of za’atar for an herby touch. If I’m serving them with dips, I’ll reduce the salt slightly to balance the flavors.

Storage/Reheating

I let the chips cool completely before storing them in an airtight container at room temperature. They stay crisp for up to 3 days. To reheat, I spread them on a baking sheet and warm them in the oven at 350°F (175°C) for about 5 minutes to restore their crunch.

FAQs

How spicy are these pita chips?

They have a noticeable kick from the cayenne and harissa-inspired blend, but I can easily adjust the heat by adding less cayenne powder.

Can I bake instead of fry them?

Yes, I can bake the pita triangles at 375°F (190°C) for 10–12 minutes for a healthier, less oily option.

What dips go well with these chips?

I like serving them with hummus, tzatziki, baba ganoush, or a simple yogurt-cucumber dip.

Can I use whole wheat pita bread?

Absolutely, whole wheat pita adds a nutty flavor and a bit more texture.

How do I keep them crispy?

I make sure they’re completely cool before storing and keep them in an airtight container away from humidity.

Can I use olive oil instead of vegetable oil for frying?

Olive oil has a lower smoke point, so I prefer using vegetable oil for frying. However, olive oil works well for baking the chips.

Can I make the spice blend in advance?

Yes, I often mix the spices ahead of time and store them in a small jar for quick preparation.

What if I don’t have sun-dried tomato powder?

I can substitute it with a bit of tomato paste mixed with paprika for a similar flavor.

Are these chips vegan?

Yes, all the ingredients are plant-based, making them a great vegan snack option.

Can I make these gluten-free?

I can use gluten-free pita bread or flatbread alternatives to make a gluten-free version.

Conclusion

I love making Hot Harissa Pita Chips because they’re simple, fast, and bursting with flavor. The combination of crunchy pita and spicy harissa-inspired seasoning creates a snack that’s both satisfying and addictive. Whether I’m hosting friends or craving something bold and crispy, these chips always hit the spot.